Quick glaze/Icing - Tilted Forum Project Discussion Community

rlynnm · 12-07-2005, 01:10 AM

Someone asked me once how to make a quick glaze/icing for cakes. So here goes.

You'll need some powdered sugar, a good amount of it..I've never used measurements, so I've always just eyed it. Plus it'll be contingent on how much you'd need.

In a bowl whisk the powdered sugar, slowly pouring water until it reaches a semi thick but still liquidy consistency --think the way the krisy kreme glaze just waterfalls over the doughnuts...It'll be a transluscent in color...

Finally, add in some extract, I've used vanilla and almond...but I'm sure you can experiment with this as well...

There you have it.

maleficent · 12-07-2005, 06:18 AM

you can add just a bit of lemon juice and make it a lemony icing... really tasty on fresh baked bundt style cakes...

I've also made it with milk which gives it a little richer consistancy... that's especially nice on cinammin buns..

rlynnm · 12-07-2005, 03:35 PM

cinammin buns. that's so cute.

I might try that milk idea....

ironchefkorea · 12-07-2005, 09:46 PM

I like to whisk a little bit of cream until it's frothy, not whipped, then whisk that into my powdered sugar. The air will assist in coating the sugar evenly. If you're going to flavor it, flavor the cream.

shakran · 12-07-2005, 09:55 PM

I usually skip the water alltogether and use lemon juice as the only liquid. I like stuff REALLY lemony.

rlynnm · 12-09-2005, 02:13 AM

I love these new ideas..it'll give my forever-recipe a new twist. Does anyone have any similar variations for chocolate icing?

maleficent · 12-09-2005, 04:30 AM

For a chocolate glaze - add in a few tablespoons of cocoa powder with the confectioners sugar and water... you could even make it a mocha style and use espresso or coffee.. or go even fancier and use kahula or some other liquor - maybe Chambord to make it a raspberry/chocolate glaze...

rlynnm · 12-12-2005, 05:33 PM

Quote:

Originally Posted by maleficent

For a chocolate glaze - add in a few tablespoons of cocoa powder with the confectioners sugar and water... you could even make it a mocha style and use espresso or coffee.. or go even fancier and use kahula or some other liquor - maybe Chambord to make it a raspberry/chocolate glaze...

Thanks for the idea mal, i'll actually try that one of these days.

12-07-2005, 01:10 AM	#1 (permalink)
rlynnm Psycho Location: so cal	Quick glaze/Icing Someone asked me once how to make a quick glaze/icing for cakes. So here goes. You'll need some powdered sugar, a good amount of it..I've never used measurements, so I've always just eyed it. Plus it'll be contingent on how much you'd need. In a bowl whisk the powdered sugar, slowly pouring water until it reaches a semi thick but still liquidy consistency --think the way the krisy kreme glaze just waterfalls over the doughnuts...It'll be a transluscent in color... Finally, add in some extract, I've used vanilla and almond...but I'm sure you can experiment with this as well... There you have it. __________________ The hardest thing is to be honest with yourself, especially if that means completely redefining the world you've come to know. Don't look too hard, I'm right in front of you.

12-07-2005, 06:18 AM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	you can add just a bit of lemon juice and make it a lemony icing... really tasty on fresh baked bundt style cakes... I've also made it with milk which gives it a little richer consistancy... that's especially nice on cinammin buns.. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

12-07-2005, 03:35 PM	#3 (permalink)
rlynnm Psycho Location: so cal	cinammin buns. that's so cute. I might try that milk idea.... __________________ The hardest thing is to be honest with yourself, especially if that means completely redefining the world you've come to know. Don't look too hard, I'm right in front of you.

12-07-2005, 09:46 PM	#4 (permalink)
ironchefkorea Insane	I like to whisk a little bit of cream until it's frothy, not whipped, then whisk that into my powdered sugar. The air will assist in coating the sugar evenly. If you're going to flavor it, flavor the cream. __________________ If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands....

12-09-2005, 02:13 AM	#6 (permalink)
rlynnm Psycho Location: so cal	I love these new ideas..it'll give my forever-recipe a new twist. Does anyone have any similar variations for chocolate icing? __________________ The hardest thing is to be honest with yourself, especially if that means completely redefining the world you've come to know. Don't look too hard, I'm right in front of you.

12-07-2005, 09:55 PM	#5 (permalink)
shakran Tone.	I usually skip the water alltogether and use lemon juice as the only liquid. I like stuff REALLY lemony.

12-09-2005, 04:30 AM	#7 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	For a chocolate glaze - add in a few tablespoons of cocoa powder with the confectioners sugar and water... you could even make it a mocha style and use espresso or coffee.. or go even fancier and use kahula or some other liquor - maybe Chambord to make it a raspberry/chocolate glaze... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.