Yummy Glaze!
This has to by far be the best ever glaze to use on just about anything that requires a glaze. For instance, Donuts, Cakes, Cinnamon Rolls, Muffins, Scones, Cookies and more! It's just like that glaze on that amazing fresh yeast or cake donut, or freshly baked cinnamon rolls. You know how there is just not enough glaze in the refrigerated cinnamon roll cans? Well make this instead and you will have yourself some gooey yummy cinnamon rolls. It's great for that drizzle on Bundt Cakes. The butter just gives it a comfort smoothness to the glaze and the milk/cream of course give it that creaminess along with the butter and the vanilla is a great flavor for it. You can also use lemon extract, anise extract, almond extract, maple extract, rum extract....etc... I like to use pure extracts if I can and if it's available, imitation is only a last resort. Pure extracts are a little more expensive but really worth it and you can use one bottle a long way. You get the real true flavor potency too. So a little bit ago I made a
Cinnamon Roll Coffeecake, which I used this glaze. It was perfect. I am forever in love with this recipe. Make sure you follow the directions exactly to get the best smoothness possible, or you can always send it through a mesh strainer to get the lumps out from the powdered sugar. Make sure to sift it the powdered sugar. Enjoy and if you do use this glaze please give me your feedback!
Vanilla Butter Glaze for Cakes, Cinnamon Rolls and Donuts:
2 Tablespoons Butter, Melted
1 Cup Powdered Sugar
1 Tablespoon of Milk or Heavy Cream
1/4 teaspoon Vanilla Extract
Directions:
Sift powdered sugar into a bowl.
Add the melted butter.
Add 1 Tablespoon of milk or cream.
Mix in Vanilla Extract.
Beat until smooth and creamy, adding more milk if necessary.
Drizzle over cake, cinnamon rolls or donuts.
Have A Sweet Weekend!
Annamaria
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