Glaze, how to


200 gr convert conversionicing sugar

2-3 tablespoons hot water or other fluid

flavouring (i.e. cocoa for chocolate glaze)


200 gr convert conversionicing sugar

1/2 beaten egg white



175 gr butter convert conversion

100 gr convert conversionicing sugar

1 egg yolk

2 tablespoons flavouring

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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
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