Vintage Basics: Vanilla Glaze
A glaze is different than icing or frosting. Normally it’s not super think, in fact, depending on how much liquid you add, a glaze can almost be translucent. Icings and frostings are pretty much mutually exclusive and are great for spreading and not so great for drizzling.
To me, there are a couple great things about a glaze. In addition to being super quick and easy, a glaze can really brighten up a baked good’s appearance. Drizzle a glaze over-top a cake with lots of nooks and crannies and voila, a perfect and beautifully finished cake. Like magic my friends.
Vanilla Glaze (adapted from Better Homes and Gardens New Cookbook)
Makes 1 cup
1 cup confectioner’s sugar
2 to 8 tablespoons heavy cream
½ teaspoon good vanilla extract
In a small bowl, combine icing sugar, 2 tablespoons heavy cream and vanilla. Using a spoon, mix to the glaze until all the confectioner’s sugar has been moistened. Begin adding additional heavy cream, one tablespoon at a time until the desired consistency of glaze has been achieved.
Use immediately. Enjoy.