Confectioners Sugar Glaze Food

VANILLA BUTTER GLAZE

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.

CONFECTIONERS' SUGAR GLAZE

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

BASIC POWDERED SUGAR GLAZE

Steps:

• In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
• Use to glaze cakes, coffee cakes or pastries.

CONFECTIONERS' SUGAR

Steps:

• Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

CONFECTIONERS' SUGAR GLAZE

Steps:

• Mix confectioners' sugar and the water to achieve an easy-to-pour consistency, adding more water as necessary. Use immediately.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

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.

EASY GLAZED POUND CAKE

Steps:

• Preheat oven to 325F and spray a 12-cup Bundt pan plus 1 mini loaf pan (for the excess batter) OR a 10-inch tube pan very well with floured cooking spray, or grease and flour the pan; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes.
• Add the sugar and and beat until smooth and incorporated, about 2 minutes.
• Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
• Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don't overmix.
• Add the salt, extracts, and beat until just combined.
• Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
• Bake for about 1 hour 15 minutes (and I baked my mini loaf for 47 minutes). Start checking at 1 hour and bake until done, whatever that means in your oven and with your pans, until a toothpick comes out clean or with a few moist crumbs but no batter. Do not overbake.
• Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
• To a small bowl, add the confectioners' sugar, milk, and whisk to combine.
• Evenly drizzle the glaze down the sides of the cake before serving.

CONFECTIONERS' SUGAR GLAZE

Steps:

• Combine all ingredients in small bowl; stir until smooth.

SUGAR GLAZE

Steps:

• Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves.boil, without stirring to 230 degrees F or thread stage. Remove from heat.
• Blend butter, confectioner's sugar, and extract into syrup with whisk.stir until smooth and slightly thick. Keep glaze at right consistency by standing saucepan in a larger pan of simmering water.
• Brush or spoon glaze onto cakes, cookies, or breads. If mixture becomes.
• Dry and crusty, reheat slightly and stir a little water into the glaze.