Quick Translucent Sugar Glazes
Just after these glazes are applied, decorate the cake or pastry with nuts or dried or candied fruits, if desired. When it dries, the glaze will hold the decorations in place. About 1 cup This can be used as a substitute for fondant on small cakes such as petits fours. Add more sugar or milk as needed to reach the desired consistency.
Ingredients
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons milk
- ¾ teaspoon vanilla
- 1 ¼ cups powdered sugar, sifted
- (Finely grated zest of 1 lemon, ½ orange, or 1 lime)
- 2 tablespoons lemon, orange, or lime juice
- ½ teaspoon vanilla
- 2 cups powdered sugar, sifted
- 3 tablespoons liqueur
- 2 tablespoons unsalted butter, melted
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons milk
- ¾ teaspoon vanilla
- 1 ¼ cups powdered sugar, sifted
- (Finely grated zest of 1 lemon, ½ orange, or 1 lime)
- 2 tablespoons lemon, orange, or lime juice
- ½ teaspoon vanilla
- 2 cups powdered sugar, sifted
- 3 tablespoons liqueur
- 2 tablespoons unsalted butter, melted
Let's Cook
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Step 1.
Beat together in a medium bowl until smooth: 1 ½ cups powdered sugar, sifted; 2 tablespoons milk; ¾ teaspoon vanilla
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Step 2.
About ½ cup; enough to lightly glaze four 8-inch square cakes
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Step 3.
Beat together in a medium bowl until smooth: 1 ¼ cups powdered sugar, sifted; (Finely grated zest of 1 lemon, ½ orange, or 1 lime); 2 tablespoons lemon, orange, or lime juice; ½ teaspoon vanilla
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Step 4.
About ⅔ cup
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Step 5.
Beat together in a medium bowl until smooth: 2 cups powdered sugar, sifted; 3 tablespoons liqueur; 2 tablespoons unsalted butter, melted