Colored 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.

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.

COLORED BUTTER GLAZE FOR EASTER EGG CAKES

Steps:

• Pour milk into a small bowl, and stir in food coloring until the desired shade is reached; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.
• In a small bowl, melt 4 tablespoons of the butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with sugar. Add 1 tablespoon plus 1 teaspoon tinted milk, and whisk until smooth. Immediately glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake; if not, add a small amount of milk until thinned.
• Repeat Step 2 to glaze the remaining cakes.

COLORED BUTTER GLAZE

Steps:

• Place the milk in a small bowl, and stir in the liquid paste color; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.
• In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with the sugar. Add 4 teaspoons colored milk, and whisk until smooth. Glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake.
• Repeat the second step to glaze the remaining three egg cakes.

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.

HONEY BUTTER GRILLED CORN

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

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.