Buttermilk Candy Glaze Recipes
BUTTERMILK GLAZE
Make and share this Buttermilk Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1/3 cup (approx)
Number Of Ingredients 4
Steps:
- In a bowl combine the confectioners sugar with melted butter and vanilla.
- Whisk in 1 tablespoon buttermilk until smooth adding in more buttermilk for desired consistancy.
- Using a spoon drizzle on top of cake.
Nutrition Facts : Calories 1778.3, Fat 35.3, SaturatedFat 22.2, Cholesterol 93.4, Sodium 298, Carbohydrate 363.1, Sugar 357.1, Protein 1.9
BUTTERMILK CANDY
Make and share this Buttermilk Candy recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 55m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients except vanilla and nuts into pan and cook, stirring constantly until soft ball forms when dropped in cold water.
- Add vanilla and nuts and beat till creamy.
- When cool, cut into squares.
- Also makes good frosting for spice cake.
Nutrition Facts : Calories 1440.8, Fat 59.3, SaturatedFat 20, Cholesterol 65.9, Sodium 1379.7, Carbohydrate 224.5, Fiber 6.2, Sugar 209.4, Protein 16.1
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
BOILED BUTTERMILK GLAZE
I come from a family of frosting haters. So, any glaze or frosting that I use has to be mighty special. It can't be "too sweet" or "too thick"...like Goldilocks, it has to be "just right." This delightful recipe makes a non-too-sweet topping, thicker than a glaze and thinner than a cream cheese frosting. I use it on cakes that require only a tiny amount of additional sweetness to make them perfect. The colour of this glaze turns a caramel colour when cooked, so take that into consideration if using on a white cake. It's good on it's own but when either orange or lemon zest is added, it's even better.
Provided by The_Swedish_Chef
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
- Bring to a boil, stirring constantly, for about 5 minutes, remove from heat and let it sit for 15 minutes at room temperature. Add extract or zests, stir and allow to come to room temperature.
- It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.
Nutrition Facts : Calories 1699.1, Fat 93.2, SaturatedFat 59, Cholesterol 248.9, Sodium 1425.3, Carbohydrate 222.8, Sugar 211.7, Protein 5
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