https://twitchinkitchen.com/ Tue, 05 May 2026 12:44:12 +0000 MyBB https://twitchinkitchen.com/thread-540.html Sun, 24 Jan 2016 20:01:33 -0500 https://twitchinkitchen.com/thread-540.html brownies!
From: Betty Crocker's Cookbook

Glossy Chocolate Frosting

ingredients:

• 3 Tbsp butter (or Crisco)
  
• 3 oz unsweetened chocolate
  
• 2 cups confectioners sugar
  
• 1/4 tsp salt
  
• 1/3 cup whole milk
  
• 1 tsp. vanilla extract
  

Melt butter and chocolate in a double boiler to prevent scorching.
In the same pan, stir in remaining ingredients and beat until smooth.
Place pan of frosting in bowl of ice and water and continue to beat until it's spreading consistency.
If desired, stir in 1/2 cup of finely chopped nuts.

* Fills and frosts two 8 or 9 inch layers for cake or frosts a 13x9 inch sheet cake]]> brownies!
From: Betty Crocker's Cookbook

Glossy Chocolate Frosting

ingredients:

• 3 Tbsp butter (or Crisco)
  
• 3 oz unsweetened chocolate
  
• 2 cups confectioners sugar
  
• 1/4 tsp salt
  
• 1/3 cup whole milk
  
• 1 tsp. vanilla extract
  

Melt butter and chocolate in a double boiler to prevent scorching.
In the same pan, stir in remaining ingredients and beat until smooth.
Place pan of frosting in bowl of ice and water and continue to beat until it's spreading consistency.
If desired, stir in 1/2 cup of finely chopped nuts.

* Fills and frosts two 8 or 9 inch layers for cake or frosts a 13x9 inch sheet cake]]> https://twitchinkitchen.com/thread-322.html Mon, 27 Oct 2008 16:45:30 -0400 https://twitchinkitchen.com/thread-322.html Creamy Glaze

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.]]> Creamy Glaze

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.]]> https://twitchinkitchen.com/thread-321.html Mon, 27 Oct 2008 16:38:55 -0400 https://twitchinkitchen.com/thread-321.html This glaze is a little different than the traditional sugar glaze posted. You can use this for trimming a holiday bread, spiff up a refrigerator cookie or replace a frosting on angel food or chiffon type cakes.

Chocolate Glaze

Ingredients:

• 2 oz unsweetened chocolate (bakers chocolate)
  
• 3 Tbsp butter
  
• 1 cup confectioners' sugar
  
• 3/4 tsp vanilla
  
• 2 Tbsp hot water
  

Melt the chocolate and butter over a very low heat. I like to use a double boiler to melt chocolate to help prevent it from burning.
Remove from heat and stir in the sugar and vanilla.
Start adding the water 1 teaspoon at a time until the glaze is of proper consistency.]]> This glaze is a little different than the traditional sugar glaze posted. You can use this for trimming a holiday bread, spiff up a refrigerator cookie or replace a frosting on angel food or chiffon type cakes.

Chocolate Glaze

Ingredients:

• 2 oz unsweetened chocolate (bakers chocolate)
  
• 3 Tbsp butter
  
• 1 cup confectioners' sugar
  
• 3/4 tsp vanilla
  
• 2 Tbsp hot water
  

Melt the chocolate and butter over a very low heat. I like to use a double boiler to melt chocolate to help prevent it from burning.
Remove from heat and stir in the sugar and vanilla.
Start adding the water 1 teaspoon at a time until the glaze is of proper consistency.]]> https://twitchinkitchen.com/thread-312.html Mon, 27 Oct 2008 12:02:23 -0400 https://twitchinkitchen.com/thread-312.html This is so easy to make it isn't funny! This is wonderful to drizzle on any coffee cake, strudel or plain cake when you don't want a heavy frosting.

Confectioner's Sugar Glaze

Ingredients:

• 1 1/2 cups confectioner's sugar
  
• 2 Tbsp butter, softened
  
• 1 1/2 tsp vanilla
  
• 1 to 2 tsp warm water
  

Put all ingredients except water in a bowl. Add ONE teaspoon water and mix, add more water VERY SPARINGLY and keep mixing until it starts to have a nice consistency.

DO NOT use water all at once to loosen up this recipe! This does not need much water and one or two drops can make all the difference between success and failure. The trick is just go a little at a time after the first teaspoon.

Variations:Use food coloring to color your glaze for a fun effect!]]> This is so easy to make it isn't funny! This is wonderful to drizzle on any coffee cake, strudel or plain cake when you don't want a heavy frosting.

Confectioner's Sugar Glaze

Ingredients:

• 1 1/2 cups confectioner's sugar
  
• 2 Tbsp butter, softened
  
• 1 1/2 tsp vanilla
  
• 1 to 2 tsp warm water
  

Put all ingredients except water in a bowl. Add ONE teaspoon water and mix, add more water VERY SPARINGLY and keep mixing until it starts to have a nice consistency.

DO NOT use water all at once to loosen up this recipe! This does not need much water and one or two drops can make all the difference between success and failure. The trick is just go a little at a time after the first teaspoon.

Variations:Use food coloring to color your glaze for a fun effect!]]>