Wednesday, May 4, 2011

How to Make White Glaze Icing for Cinnamon Rolls and Pastires


Ingredients:


Yield: 1 cup

  • 2 cups confectioner sugar
  • 2 tablespoons butter (softened)
  • 1 teaspoon vanilla
  • 1 teaspoon water or orange juice
  • 1 tablespoon milk
Procedure:
In a dry clean bowl, mix all ingredients except milk. The pour enough milk to make a thick glaze. You may substitute milk with cream to make if you want a bit thicker and creamer glaze. Drip the mixture immediately over cold cinnamon rolls, pastries, pound cakes, or danishes. This will form a shiny crust and will harden as it cools. For some variations, you may spread the glaze over warmed cakes and serve that way as well.

You can also use any type of fruit juice instead of water if you want to flavor the glaze.

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