Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (2024)

FAQs

Is there a way to make a glaze without powdered sugar? ›

Heat the flour and milk together.

Stir constantly until the mixture thickens to the consistency of pudding or thick batter. Remove it from the heat and allow it to cool to room temperature. The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing.

Glaze is a simple mixture of confectioners' sugar and a liquid (such as milk, lemon juice, or water). It can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness but do not harden, thanks to their lower sugar content.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Mixing your own pottery glaze will do three things for you. One, it will allow you consistent results every time, and get the glaze EXACTLY the way you want it. Second, if you get a clear or white glaze as your base, you can add the vast world of ceramic stains to get any color you wish.

A spoon also gives you control over the flow of the drizzle. With the spoon straight up and down, the topping will flow quickly, but by rotating the spoon handle back a bit, the liquid flow will slow. You can also use the rounded edge of the spoon to gently nudge the glaze and guide it where you want it to go.

A rich coating of chocolate or a drizzle of icing are great choices for Bundt cakes. Not only do they add flavor and sweetness, they're also thin enough to let the design of your cake show through.

Glazes are used to give desserts a smooth or shiny finish. A glaze is usually drizzled onto a cake or applied with a pastry brush to give a glisten to pastries. Glazes also add a glassine look to fruit pies and tarts.

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you'll want to take into account how the extra moisture may affect the outcome of your recipe, especially when it comes to baking.

Can I use white sugar instead of brown for glaze? ›

White Sugar

Yes, plain ol' granulated sugar can replace brown sugar! It's a straight one-to-one substitute, so for every cup of brown sugar called for, use a cup of granulated sugar. You will notice a difference in the end result.

1, the production method is different. Caramel is a viscous liquid or powder made from caramel, sucrose, etc. Brown sugar refers to the finished sugar cane with honey, and the sugar cane is juiced and concentrated to form sugar with honey.

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.

Dry coconut milk powder would work as an excellent substitute in a glaze, such as the kind used on pound cake or cinnamon rolls. We would recommend substituting this for powdered sugar in this application in a one-to-one ratio, keeping in mind that the sugar content is far lower so will be much less sweet.

My method is a granulated sugar glaze that is made in a pot on the top of the stove. I prefer this method because the sugar melts, so you don't have to worry about "grittiness." Ingredients are brought to a gentle boil for a few minutes, which helps the glaze to thicken.

If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.