Glaze, how to


Ingredients:

200 gr convert conversionicing sugar

2-3 tablespoons hot water or other fluid

flavouring (i.e. cocoa for chocolate glaze)

or

200 gr convert conversionicing sugar

1/2 beaten egg white

(flavouring)

or

175 gr butter convert conversion

100 gr convert conversionicing sugar

1 egg yolk

2 tablespoons flavouring

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - tips and tricks, recipes cookies, pie and pastry making

How to prepare:

- Sift for all preparations the icing/powdered sugar.

- Add fluid or egg bit by bit with a teaspoon, the glaze may not get too thin.

- Always use on cooled pies and pastry.

- With fluid added it is suitable to brush on a pie

- With egg white added you can needle decorations.

- If a flavour is added (i.e. cocoa or coffee) mix that first with the icing sugar.

- With butter: Suitable to needle decorations.

- Stir the butter, sifted icing sugar and the egg yolk as spumous as possible (mixer). Add then while whipping the flavour.

First published: April 12, 2003, Netherlands
Main page
General remarks/privacy
Find recipe