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.

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