Icing: Creamy Glaze and Variations

posted by Celene 12-05-102 8:45 AM

Creamy Glaze and Variations

1/3 c. butter or margarine
2 c. confectioner's sugar
1 1/2 t. vanilla
2 T. hot water or whipping cream-may take up to
4 Tablespoons

Melt butter in saucepan. Blend in sugar and vanilla. Stir in water or cream, 1 tablespoon at a time, until glaze is of desired consistency.

Browned Butter Glaze: Heat butter in saucepan over medium heat until it becomes a delicate brown color, proceed as directed.

Butter-Rum Glaze: Substitute 2 T. white rum or if desired, 1-1/2 t. rum flavoring for the vanilla, proceed as directed.

Chocolate Glaze: Stir in 2 oz. melted unsweetened chocolate, cooled slightly, with the sugar.

Orange, Lemon, or Lime Glaze: Add 1 t. grated peel to melted butter, and substitute fruit juice for the vanilla and water.

Source: Betty Crocker's 1969 Edition Cookbook

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