Vanilla Glaze

Prep: 5 min

Makes 16 servings, about 1 cup



1/3 cup stick margarine or butter

2 cups powdered sugar

1 1/2 teaspoons vanilla or clear vanilla

2 to 4 tablespoons hot water



1. Melt margarine in 1 1/2-quart saucepan



2. Stir in powdered sugar and vanilla. Stir in hot

water, 1 tablespoon at a time, until smooth and consis-

tency of thick syrup. Glazes one 12-cup bundt cake or

10-inch angel food or chiffon cake



*It's not recommended that you use vegetable oil spreads



1 Serving: Calories 95 (Calories from Fat 35); Fat 4g

(Saturated 1g); Cholesterol 0mg; Sodium 45mg;

Carbohydrate 15g (Dietary Fiber 0g); Protein 0g



Citrus Glaze



Stir 1/2 teaspoon grated lemon peel, orange, lime or grapefruit

peel into melted margarine. Substitute lemon, orange, lime or

grapefruit juice for the vanilla and hot water



Timesaving Tip



Use vanilla ready-to-spread frosting, sold in tubes. Place

1/2 cup frosting in microwavable bowl. Microwave uncovered

on High about 15 seconds or until frosting can be stirred

smooth and is thin enough to drizzle

 Lemon Glaze

1 cup confectioner's sugar
1 tablespoon butter or margarine, softened
2 tablespoons fresh squeezed lemon juice

In bowl, gradually blend a small amount of sugar into softened butter. Add lemon juice and remaining sugar; stir to blend well.

Butterscotch Glaze

1 cup brown sugar
1/2 cup buttermilk
1/4 cup butter
1/4 cup corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

In a saucepan, combine all ingredients and boil for 10 mins. Use while hot.

Satiny Chocolate Glaze

 

This is a glossy chocolate glaze that is great drizzled over a Bundt cake, cookies or doughnuts.

 

3/4 cup seim-sweet chocolate chips

3 tblsp butter or margarine

1 tblsp light corn syrup

1/4 tsp vanilla extract

 

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.  Stir until chips are melted and mixture is smooth, then add vanilla.

 

Spread warm glaze over top of cake, letting it drizzle down the sides.