Boiled Buttermilk Glaze

"I come from a family of frosting haters. So, any glaze or frosting that I use has to be mighty special. It can't be "too sweet" or "too thick"...like Goldilocks, it has to be "just right." This delightful recipe makes a non-too-sweet topping, thicker than a glaze and thinner than a cream cheese frosting. I use it on cakes that require only a tiny amount of additional sweetness to make them perfect. The colour of this glaze turns a caramel colour when cooked, so take that into consideration if using on a white cake. It's good on it's own but when either orange or lemon zest is added, it's even better."
 
Download
photo by The_Swedish_Chef photo by The_Swedish_Chef
photo by The_Swedish_Chef
Ready In:
15mins
Ingredients:
6
Yields:
1 cup
Advertisement

ingredients

Advertisement

directions

  • Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
  • Bring to a boil, stirring constantly, for about 5 minutes, remove from heat and let it sit for 15 minutes at room temperature. Add extract or zests, stir and allow to come to room temperature.
  • It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Thank you for visiting my chef's page and considering making any of my recipes. With so many to choose from, I'm honoured that you'd take the time to try mine. Thank you in advance!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes