Butter Glaze Recipes

BROWN-BUTTER GLAZE

Steps:

• Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
• Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

PEANUT BUTTER GLAZE

Steps:

• Stir together the water, sugar, and peanut butter until smooth.

VANILLA BUTTER GLAZE

Steps:

• Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
• Let stand 3 minutes or until thickened.
• Drizzle on cake.

BUTTER GLAZE FOR GINGERBREAD CUPCAKES

Steps:

• Place 1 1/4 cups confectioners' sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove the pan from heat; immediately pour the melted butter into the bowl with the sugar. Add 4 teaspoons milk; whisk until mixture is smooth. Working quickly, dip the top of each cupcake into the glaze, and place cupcake right-side up on a wire rack.
• Repeat step 1; glaze remaining cupcakes. Allow glaze to set, about 20 minutes, before decorating.

BUTTER GLAZE

Steps:

• Melt butter in a saucepan over medium heat. Remove from heat. Stir in milk.
• Whisk together butter mixture and the sugar in a large bowl until icing is opaque and thickened but still pourable, 4 to 5 minutes. Use immediately.

CHOCOLATE BUTTER GLAZE

Steps:

• Combine chocolate, butter and corn syrup in a heatproof medium bowl.
• Place in a skillet of barely simmering water.
• Stir frequently, until almost completely melted.
• Remove bowl from skillet and stir until mixture is smooth.
• Do not whisk or beat the glaze.
• Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
• You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
• Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
• Repeat until chocolate has melted and mixture is smooth.
• The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
• Be sure to smooth rough surfaces and fill in any cracks.
• Be careful not to get any crumbs into the bowl of glaze.
• This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
• The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
• Stir gently until smooth.
• Do not overheat; glaze should be 90F for it to dry to a shiny finish.
• If necessary, cool to proper temperature.
• Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
• NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.

BROWNED-BUTTER GLAZE

Steps:

• Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly).
• Whisk the sugar, salt, milk, lemon juice, and zest together.
• Add the melted butter in a stream while whisking until smooth; drizzle over cake.