Best 4 Glaze Icing Recipes
In the realm of delectable desserts, cakes and pastries reign supreme, tantalizing taste buds with their irresistible flavors and exquisite designs. Among these culinary masterpieces, a crucial element that elevates their allure is the glaze icing, a glossy and smooth coating that not only enhances their visual appeal but also adds a burst of sweetness and richness. This article presents a collection of glaze icing recipes, each meticulously crafted to complement different types of baked goods. From classic vanilla glaze, perfect for adding a touch of elegance to simple cakes, to decadent chocolate glaze, ideal for satisfying any chocoholic's craving, these recipes offer a diverse range of options to suit every palate and occasion. Additionally, we'll explore variations such as lemon glaze, maple glaze, and strawberry glaze, each adding a unique twist to your favorite treats. Whether you're a seasoned baker or just starting your culinary journey, these glaze icing recipes will transform your desserts into visually stunning and taste-tempting creations.
Let's cook with our recipes!
GLAZE ICING
Great recipe for icing sugar cookies. Add gel-style food coloring to get your desired color.
Provided by Kay Gooding
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 20
Number Of Ingredients 4
Steps:
- Combine sugar, water, corn syrup, and almond extract in the bowl of a stand mixer. Mix on lowest speed until smooth, at least 1 minute.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 50.9 g, Fat 0.1 g, Sodium 5.7 mg, Sugar 46.1 g
PRESERVED GINGER CAKE WITH LEMON ICING GLAZE
This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
- The paper should come up 1 inch (2. 5 cm) above the edge.
- Preheat oven to 325*F.
- To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
- Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
- Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
- Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
- Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
- Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
- Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
- It's absolute heaven.
- If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES
Steps:
- Mix the confectioners' sugar, butter, and vanilla together. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
SUPER QUICK & EASY ICING, GLAZE OR DRIZZLE (FOR BAKED GOODS)
I needed something for cinnamon rolls and decided to try this because the ingredients were on hand. Turned out great!
Provided by Karen..
Categories Dessert
Time 5m
Yield 12-18 serving(s)
Number Of Ingredients 4
Steps:
- After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
- Add vanilla extract for even more vanilla flavor.
- Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).
Tips for Making Glaze Icing
- Use fresh ingredients: Fresh lemon juice and zest will give your glaze icing the best flavor. If you don't have fresh lemons on hand, you can use bottled lemon juice, but be sure to use 100% lemon juice, not a lemon-flavored drink.
- Make sure your ingredients are at room temperature: This will help the glaze icing to come together smoothly. If your butter is too cold, it will be difficult to cream together with the sugar. If your eggs are too cold, they will not emulsify properly with the butter and sugar.
- Beat the butter and sugar together until light and fluffy: This will help to incorporate air into the glaze icing, making it light and airy. If you don't beat the butter and sugar together long enough, the glaze icing will be dense and heavy.
- Add the milk or cream and vanilla extract: The milk or cream will help to thin out the glaze icing, making it easier to spread. The vanilla extract will add flavor.
- Add the lemon juice and zest: The lemon juice and zest will give the glaze icing its signature flavor. Be sure to add the lemon juice and zest gradually, tasting the glaze icing as you go. You may not need to use all of the lemon juice and zest called for in the recipe.
- Use the glaze icing immediately: Glaze icing will start to set up quickly, so it's important to use it immediately after making it. If you need to store the glaze icing, you can cover it with plastic wrap and refrigerate it for up to 3 days. When you're ready to use it, let it come to room temperature for about 30 minutes before using.
Conclusion
Glaze icing is a versatile and easy-to-make frosting that can be used to decorate a variety of baked goods, from cakes and cupcakes to cookies and muffins. With its smooth, shiny finish and sweet, tangy flavor, glaze icing is sure to add a touch of elegance and sophistication to your next dessert. So next time you're looking for a simple yet delicious way to decorate your baked goods, give glaze icing a try. You won't be disappointed!
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