A caramel-flavored glaze, good on cakes made with brown sugar, spices or nuts, or coffee- or chocolate-flavored cakes.
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons heavy cream
3/4 cup strained confectioners' sugar
1/2 teaspoon vanilla extract
In a small saucepan, melt the butter and sugar together over low heat. Stir in the heavy cream and cook slowly until the mixture comes to a gentle boil. Simmer 1 to 2 minutes.
Off the heat, gradually add the confectioners' sugar in three additions, whisking until smooth. Blend in the vanilla. The icing should be pourable; if it is too thick, thin with additional drops of cream.
Makes about 1/2 cup, enough to glaze a 9-inch fluted ring cake.
From Great Cakes by Carole Walter
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