| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Fillings &, Frostings |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted confectioners' sugar |
| 1 1/2 |
tb |
Skim milk or orange or lemon juice or; (1 1/2 to 2) |
|
|
Strong coffee or bourbon |
| 1/4 |
ts |
Vanilla extract |
INSTRUCTIONS
1. Whisk together the sugar, 1 1/2 Tbsp milk or other liquid, and the
extract. Add a few more drops of liquid if needed to make the glaze soft
enough to drip from a spoon.
2. Drizzle lacy-looking lines of the icing over pastry, or spread it in a
thin layer with the back of a spoon, letting it drip down the sides of the
pastry or cake.
YIELD: 1/3 cup; enough for one 9-inch pie or cake or 12 large cream puffs
NOTES : Glaze can be made several hours in advance but must be kept sealed
with plastic wrap or it will develop a crust on top and dry out.
By Sean Coate <swcoate@peganet.com> on Jun 06, 1997
Recipe by: Have Your Cake and Eat It, Too
Posted to TNT Recipes Digest by louiseh <louiseh@earthlink.net> on Apr 30,
1998
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