This pourable white chocolate glaze is the easiest way to add flavor, moisture, and aesthetic appeal to your desserts! The icing is the perfect consistency for dipping, drizzling, and pouring, and comes together with just 3 ingredients.
As a busy mom who loves to bake, I live for quick and easy recipes like this that instantly elevate my desserts with very minimal effort.
Between this white chocolate icing and my easy chocolate glaze, I’m adding chocolatey goodness to everything I bake and buy lately!
White Chocolate Drip Glaze Ingredients
This recipe requires heavy whipping cream; not regular or light cream.
I used Nestle white chocolate chips, but you can also chop up a bar of white chocolate.
Thin White Chocolate Icing Tips and Tricks
How to Make White Chocolate Glaze for Drizzling
Start by adding the white chocolate and cream to a microwave-safe mixing bowl. Melt them together, starting with 30-seconds on high, then continuing to microwave in 20-second intervals, whisking in between, until completely smooth.
Then, slowly add the powdered sugar while mixing, until you’re happy with the thickness. If you add too much and want to thin it out, carefully add a little more cream. Just a splash at a time.
How to Store White Chocolate Icing and Make it Ahead of Time
This homemade icing with white chocolate has a pretty long shelf life, so you can definitely make it ahead of time or safely store leftovers.
Keep it in the refrigerator in an airtight container for up to 3 weeks. It will firm up in the fridge, so thin it out when you’re ready to use it by either heating it up or stirring in a little extra cream.
Pourable White Chocolate Glaze (Icing)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ¾ cup white chocolate chips
- ¼ cup heavy whipping cream
- ⅓ cup powdered sugar
Instructions
- Add the white chocolate chips and cream to a microwave-safe mixing bowl. Microwave on high for 30 seconds and whisk. Then, continue to microwave in 20 second intervals, whisking in between, until the chocolate is fully melted and the mixture is completely smooth.¾ cup white chocolate chips, ¼ cup heavy whipping cream
- While you continue to whisk, slowly add the powdered sugar until you are happy with the thickness. You may not need to use all ⅓ cup. If you find it gets too thick, you can add a little extra cream to thin it back out.⅓ cup powdered sugar
- As the icing cools, it will begin to firm up. If you need to loosen it, you can heat it up in the microwave for 10 seconds or stir in a little extra cream. Try it with this Chocolate Chip Pound Cake!
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