Glaze Recipes
VANILLA BUTTER GLAZE
This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes.
Provided by Vseward Chef-V
Categories Sauces
Time 13m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
- Let stand 3 minutes or until thickened.
- Drizzle on cake.
Nutrition Facts : Calories 114.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.9, Carbohydrate 22.5, Sugar 22.1
FRESH FRUIT GLAZE
Make and share this Fresh Fruit Glaze recipe from Food.com.
Provided by Barb in WNY
Categories Fruit
Time 7m
Yield 1 cup glaze, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
- Stir in sugar and crushed fruit or rind.
- Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
- Stir in flavoring.
- Cool.
- Serve.
Nutrition Facts : Calories 44.2, Sodium 0.2, Carbohydrate 11.3, Sugar 9.4
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
BASIC SUGAR GLAZE
Steps:
- 1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
QUICK VANILLA GLAZE
This is the perfect glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.-Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.
Nutrition Facts :
BASIC GLAZE ICING
Steps:
- Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
- Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
- For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
- For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
- For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
- For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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