Question: How do you make your icing/frosting be shiny?

July 12, 2010
The other day I made this very simple chocolate frosting from one of Dorie Greenspan's recipes. The recipe just said to melt the butter and chocolate on a pot over a simmering pot of water. My frosting did not come out shiny (as in the picture and in other pictures I have seen) at all. Any suggestion on what the reason could be? Thanks


Chris Paulk's picture

Not sure if this will help, but i know that if you are making "royal icing", if you use too much water or thin it out too much, it will be dull - not shiny.
(Royal icing is Meringue powder, xx sugar and water.)

The Heritage Cook's picture

If the frosting you are talking about is a ganache, then it will be shiny while still wet - and that is probably when the photos were taken.

hanen daoued's picture

look here

Sara Bonetti's picture

Thank you all for your i have to try to make it again.

ruteegee's picture

glucose syrup is ingredient to make any frosting shiny. it may be boiled icing or fondant icing. but for the frosting with milk and chocolate bars, you can add a lil more butter.

Sara Bonetti's picture


Jonathan Miller's picture

Be sure not to allow any moisture to enter the pan when melting the chocolate. One drop of water to a pot of melted chocolate will cause it seize up. It will change the texture and it definitely won't be shiny!