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Emily Jacobs

Glaze- The Better Choice For Frosting



Let’s talk about glaze baby… Sure it’s not as showstopping as it’s Buttercream Cousin, but guess what? It’s not pure butter and fats. When you make a glazed cake you have to battle with the sweetness but you can balance it out with fresh juices, zest and even fresh fruit and you can lightly drizzle it on the cake, not pile it high. I topped this Strawberry Yogurt Cake with a Citrus Glaze with a squeeze and zest of fresh orange, powdered sugar and some muddled strawberries.


Strawberry Citrus Glaze

1 cup powdered sugar

1 tablespoon strawberry muddled or smashed

1/4 teaspoon orange zest

1-3 tsp freshly squeezed orange juice


Mix sugar, strawberry and orange zest in a bowl. Slowly add the orange juice and mix until combined. You want the glaze to have a paste like consistency. If it is too thick add a little more juice. Too thin, sprinkle in a little more sugar.


Drizzle or spread over cake of your choice!

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