Your Questions About Vanilla Glaze Frosting
how can I make a glaze from canned frosting?
I don’t have powdered sugar but I have a can of leftover vanilla frosting and want to make cinnamon swirl cookies.
Add a little water and heat it.
what kind of glaze or frosting can i make for a lemon cake with this stuff?
i have eggs, water, milk, vanilla extract, sugar and powdered sugar. it can’t have raw egg i’m pregnant. thanks!
oh i also have canola oil.
I’d use powdered sugar and a little milk. Add a little vanilla extract if you want. If you have lemon juice, use that with the powdered sugar.
How to make sweet sauce from store bought frosting?
i have store bought frosting. betty crocker. vanilla. how can i turn it into a type of sauce to drip like glaze onto a cinnamon bread?… it’s like a giant cinnamon bun. i thought a vanilla glaze would be a nice addition.
Take apout 2 tablespoons of frosting out and put them into a small bowl with steep sides. Add one tablespoon of very hot water from the tap and stir until the frosting is dissolved. If that is too thin for your glaze, add 1 teaspoon of frosting and stir again until it’s ‘just right.’ Drizzle onto your cinnamon bread.
My husband and I like to make our own glaze from scratch, though …
2 tablespoons cream cheese
6 tablespoons powdered sugar
1 tablespoon hot water … Then just add more hot water until you can easily spread with a spoon or pour on.
Does anyone have a good recipe for vanilla rum cake?
I plan on adding a buttercream frosting so a glaze is not necessary…or is it? Is the glaze what makes and keeps the cake moist?
Yes you have to have that because that’s what makes the whole cake moist. Here’s the recipe I make all the time form Tortuga:
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I’ve had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it’ll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.
How to thicken up a simple buttercream frosting?
On a whim, I decided to make a banana cake earlier with some overripe bananas I needed to get rid of, and I found a simple recipe for a buttercream frosting to put on it. I’d never attempted to make frosting, so I figured why not.
Ingredients the recipe called for: flour, milk, shortening, butter, granulated sugar, and vanilla extract. I cooked it until it thickened like a gravy, let it cool, added the rest of the ingredients, and blended it for quite a while–until it was no longer grainy. Now it tastes great, but it’s still between a glaze and custard-like consistency. I’m worried it won’t thicken up enough to spread on the cake without ruining it.
Not quite sure where I went wrong, but I was wondering if there was a way to fix it. I really don’t want to add more sugar (I only have granulated anyway). Could I perhaps mix in a bit more flour? Any advice is helpful. Right now I have it chilling in the fridge in hopes that it’ll thicken up on its own.
When I say I cooked it until it thickened, I mean cooked the flour and milk mixture. Then added the rest. Just wanted to clarify.
Refrigerating would have been my first suggestion. Second would be to try whipping it with a whisk to see if you can create something resembling whipped cream.
Otherwise eggs tend to add structure to food, you could try adding some egg whites but idk how you feel about raw eggs
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