How to Make an Easy Cake Glaze

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INGREDIENTS FOR VANILLA & CHOCOLATE GLAZES:

For vanilla glaze: – 3 cups confectioner's sugar (sifted is best; sift after measuring) – 1 teaspoon vanilla extract (or vanilla bean paste) – 1/3 cup milk (can add more teaspoons as needed) For the chocolate glaze: – 2 1/2 cups confectioner's sugar (sifted is best; sift after measuring) – 1/2 cup unsweetened cocoa powder – 1 teaspoon vanilla extract – 1/3 cup milk plus 1 tablespoon (can add more teaspoons as needed)

INGREDIENTS FOR LEMON & ALMOND GLAZES.

For the lemon glaze: – 3 cups confectioner's sugar (sifted is best; sift after measuring) – 1/3 cup lemon juice (optional: can add 1/4 teaspoon lemon extract for extra lemon flavor plus lemon zest if desired) – 1 drop yellow gel food coloring (optional) For almond glaze: – 3 cups confectioners sugar (sifted is best; sift after measuring) – 1/2 teaspoon almond emulsion or extract (I use LorAnn's almond emulsion) – 1/3 cup milk (can add more teaspoons as needed)

In a mixing bowl, add all of the ingredients for the flavor glaze you want and mix well with a fork first, then switch to a whisk and mix until smooth. 

Once mixed, check the consistency. If it’s too thick for drizzling, add more milk a teaspoonful at a time and mix after each additional teaspoon. If too thin, add a 1/4 cup of confectioner's sugar at a time and mix well.

Drizzle, spoon or pour over cooled bundt cakes, pound cakes, sweet breads, cooled cupcakes, single layer cakes, cookies, brownies, cinnamon rolls etc.

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