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“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.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
  2. 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.
  3. It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.

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