This is the recipe I use to glaze cakes, cupcakes, breads, pound cakes, muffins, and even cookies, or just about any baked products you can think of. You put it on when your cake is still slightly warm and it just oozes sugary goodness. You can add the nutmeg or cinnamon or you don't have to. I've used cardamom powder before as well. Change it up if you'd like. Use vanilla or almond extract or change that up as well. Add citrus juice or zest to it if you feel the urge. It really is versatile. That is what I love about it!
Recipe and photo are my own.
prep time20 Min
heavy cream or whole milk
vanilla or almond extract
nutmeg, cinnamon or cardamom powder
lemon, orange, lime zest (optional)
lemon, orange, lime juice (optional)
How To Make
The consistency of this glaze can be altered depending on the thickness you are seeking. Simply add more or less powdered sugar and milk/juice to reach the consistency you want. My original recipe creates a glaze that drizzles very nicely with a medium thickness.
Combine the milk or heavy cream and vanilla or almond extract in a medium saucepan and heat over low heat until warm.
**This is where you would add the juice if using**
Sift powder sugar into milk mixture. Whisk slowly, until well combined, adding the nutmeg or cinnamon when the glaze is almost ready.
**This is when you would add the zest if using**
Drizzle the glaze over the warm cake and allow to cool slightly before serving.
**If you're wanting to make a citrus flavored glaze, replace the milk with the juice of whatever fruit you are using as well as adding the zest of the same fruit.**
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Categories & Tags for Warm Cake/Cookie Glaze-Annette's: