Sugar Icing Glaze Recipe

Sugar Icing Glaze

★★★★★ French Pastry Basics
Prep Time: 10 Cook Time: 25 Total Time: 35 Difficulty: Easy

 Glazed Bundt Cake

Description

A good shiny glaze can make all the difference when it comes to pastry and other baked goods. Use this glaze to extend the shelf life of many baked goods, such as cookies, pastries or donuts.
Glazing keeps moisture locked in, preventing them from drying too quickly and improves texture and flavor. Apply it right after they come out of the oven with a brush or drizzle the glaze over them.

Glazed Chocolate Roll

Ingredients

1½ Cups Confectioners’ Sugar
1¼ Teaspoons Lemon Juice, Freshly Squeezed
3½ Teaspoons Water

Directions

Place the water and lemon juice in a mixing bowl and add the confectioners’ sugar, do not stir, just allow the sugar to absorb the liquid slowly to prevent lumping.
Confectioners’ sugar contains cornstarch, this is why glaze tends to lump if you mix too quickly, resulting in an unpleasant or uneven texture.
This process takes about 20 to 30 minutes, after that, slowly mix the ingredients together to get rid of any remaining lumps.

Lemon-Lavender Glaze

Notes

If you still get lumps just sift your glaze with a strainer with the help of a spatula.
Also, the confectioners’ sugar itself might be the culprit, in a new batch sift the sugar before adding it to the liquids.
Keep refrigerated or in the freezer up to a month (I dare you to keep it for that long, glazing tends to disappear from the fridge fast!)