Creamy Glaze
- Glazes a 10-inch chiffon or angel food cake
A basic glaze that adds the perfect finishing touch to an angel or chiffon cake.
Ingredients
8-Inch
- 1/3 cup butter or margarine
- 2 cups confectioners’ sugar
- 1 1/2 teaspoon vanilla
- 2 to 4 tablespoons hot water
Directions
- Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistency.
Variation
Orange or Lemon Glaze
Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
Source: Betty Crocker's Cookbook - 1972, Page 129.