Tuesday, November 22, 2011

Glaze for Donuts, Cupcakes, Sheet Cakes

This simple glaze can be modified to fit your needs. I will begin with the basic recipe and then list the variations.

3/4 cup powdered sugar
2 teaspoons Vance's DariFree powder, or powdered milk of choice
1 teaspoon pure vanilla extract
1 to 2 tablespoons warm water
  1. In small mixing bowl, using a fork, combine powdered sugar and DariFree powder, smashing out all lumps.
  2. Add vanilla and 1 tablespoon warm water; beat mixture with fork until smooth, adding up to an additional full tablespoon of water to achieve desired consistency.
  3. This glaze will be soft and runny when first made, but will firm up rather quickly so work fast. If needed, pour the glazed over the cooled baked good then place in refrigerator until glaze hardens.

 Yield: 2/3 cup, enough for a 9" cake, 24 mini donuts, or 12 cupcakes

Chocolate Glaze: add 2 tablespoons 100% cocoa powder during step 1.

Vanilla Glaze: increase powdered sugar to 1-1/3 cups, add 2 tablespoons pure olive oil during step 2; proceed with recipe as stated, adding water in minimal amounts until desired consistency is reached.

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