10-27-2008, 04:45 PM
Creamy Glaze
Ingredients:
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time until it is of the proper consistency.
This will glaze a 10 inch chiffon or angel food cake.
Variations:
Browned Butter Glaze: Prepare as above but when melting butter, let it heat up until it becomes a nice golden brown color.
Butter Rum Glaze: Substitute 2 tablespoons white rum or if desired 1 1/2 teaspoons rum flavoring for the vanilla. Stir in hot water, 1 teaspoon at a time until it's the proper consistency.
Chocolate Glaze: This is not the same as the one posted separately!
Stir in 2 ounces melted unsweened chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
Ingredients:
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 tsp vanilla
- 2 - 4 Tbsp hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time until it is of the proper consistency.
This will glaze a 10 inch chiffon or angel food cake.
Variations:
Browned Butter Glaze: Prepare as above but when melting butter, let it heat up until it becomes a nice golden brown color.
Butter Rum Glaze: Substitute 2 tablespoons white rum or if desired 1 1/2 teaspoons rum flavoring for the vanilla. Stir in hot water, 1 teaspoon at a time until it's the proper consistency.
Chocolate Glaze: This is not the same as the one posted separately!
Stir in 2 ounces melted unsweened chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.