Directions: |
Directions:1. Melt the butter in a saucepan
2. Sift powdered sugar into a medium-sized bowl.
3. Add the melted butter, 2 tablespoons of milk or hot water, and the vanilla to the powdered sugar. Stir to blend.
4. Beat with an electric mixer until smooth and creamy, adding a little more milk or hot water if necessary.
5. Drizzle the finished glaze over a cooled cake, quick bread, coffee cake, cupcakes, or other desserts.
6. Serve and enjoy.
Variations:
1. For a richer and creamier glaze, use heavy cream in place of the milk or water.
2. For a citrus glaze, substitute orange or lemon juice for the milk or water and vanilla and add about 1/2
teaspoon of finely grated zest.
3. For a mocha glaze, mix in 2 teaspoons of instant coffee granules, 2 tablespoons of unsweetened cocoa
powder, and 1 ounce of melted unsweetened baking chocolate.
4. For strawberry icing, puree or mash 1/4 cup of fresh or frozen sliced strawberries. Combine the melted butter
and powdered sugar with the strawberry puree. Add 1/2 teaspoon of vanilla extract. Add more powdered
sugar or some milk, as needed for spreading or drizzling.
5. For a chocolate glaze, increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened
chocolate. Reduce the vanilla to 1 teaspoon.
6. For a butter-rum glaze, add 1 1/2 teaspoons of rum flavoring and omit the vanilla.
7. If glazing a spice cake or cinnamon rolls, sprinkle the glaze with cinnamon-sugar while it's still soft.
Recipe Notes:
*Freeze leftover frosting in freezer containers or zipper freezer bags for up to 6 months.
*If your confectioners' sugar tends to leave lumps, sift it before adding it to the frosting or glaze.
*Brush away any loose crumbs on a cake before frosting or spreading glaze.
*Before the glaze hardens, sprinkle with chopped toasted pecans or other nuts or decorations.
*If a cake is particularly delicate, put it in the freezer for 20 to 30 minutes before frosting.
*It might be quicker to dip cupcakes or muffins in the glaze rather than spreading or drizzling.
*Put a sheet of wax paper under the rack when you glaze the cake. The wax paper will catch drips and make
clean-up much easier. You might even be able to reuse some of the drips if they are crumb free. |
This recipe for Basic Vanilla Cake Glaze With Flavor Variations is from