Vegan Mirror Glaze the recipe that swept the internet way back in 2015!
In my bakery we had been using mirror glaze to cover all sorts of things like these pretty spring petit fours
You will see in the video tutorial that I was using a strawberry couverture
This is no longer a vegan ingredients so you will simply sub in vegan white chocolate instead
Adding food color to achieve the same color as I did on my Pistachio Rose Cake
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Notes for Success
As noted above I used Valrhona strawberry couverture for this recipe since at the time it was a vegan ingredient
However it no longer is labeled as vegan friendly so simply trade it for vegan white chocolate!
If you cannot find vegan sweetened condensed milk you can make your own!
See the second recipe below!
Glazing cakes and pastries with vegan mirror glaze requires more than you actually need to cover the cake!
Meaning you will have lots of excess that drips down and around the cake in order to properly cover the cake in its entirety!
Don’t worry you can always reuse the excess!
In the video tutorial I explain in detail! Be sure to watch!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE VEGAN MIRROR GLAZE
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Vegan Mirror Glaze Recipe
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Ingredients
- Vegan White Chocolate 4 ounces (113g)
- Coconut Sweetened Condensed Coconut Milk ¼ cup (50ml) *store bought or see recipe below
- Granulated Sugar ½ cup (100g)
- Corn Syrup *or golden syrup â…“ cup
- Water 7½ Tablespoons (112ml)
- Agar Powder 1 teaspoon
Instructions
- In a large bowl combine the white chocolate chopped into small same sized pieces
- Combine the sugar, water, sweetened condensed coconut milk & corn syrup and heat over medium heat stirring often to at least 150°F then add the agar powder
- Whisk constantly and bring to a rolling boil then pour over the chocolate in the bowl and whisk to melt.
- Cool to at least 90°F before pouring it over your cake.
- Place your chilled cake on a cooling rack set over a parchment paper lined sheet pan
- Pour the mirror glaze over the cake letting the excess run down over the sides.
- The agar will cause it to set very quickly so try not to use a spatula to ice it, just allow the excess to drip off
- You can reuse the excess glaze, just scrape it off the parchment paper and store in a clean container in the refrigerator for up to 1 month- simply rewarm when needed
- Decorate your cake as shown in the video or as you prefer 🙂
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SWEETENED CONDENSED COCONUT MILK RECIPE HERE!
Sweetened Condensed Coconut Milk
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Ingredients
- 1- 14ounce can full fat coconut milk
- â…“ cup granulated sugar
Instructions
- Combine the coconut milk with the sugar in a heavy bottom sauce pan
- bring to a boil over high heat stirring often
- Once it boils reduce heat to a simmer cook for 45 minutes stirring occasionally and watch it closely so it doesn’t burn or boil over
- By the time 45 minutes approaches it should have reduced down to close to 1 or1¼ cup total volume and start to get thick
- It will thicken more as it cools.
- Cool completely then use it in your recipes or see storage information in the notes below
Notes
Keep sweetened condensed coconut milk refrigerated for up to 2 weeks in a clean airtight container or freeze for longer storage up to 1 month
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