One of the best things about pound cake is that final glaze. No matter the flavor, when I see that glaze fall over the side of that cake, it just makes me so happy.
But glaze can be tricky. And one of the top questions I’ve been getting lately is “how do I keep my glaze from getting too thin”?
It’s a good question. And I have the answer for you today! It will be especially useful for you with the cakes in the Twelve Days of Pound Cake Holiday Event! There’s a modified version of this glaze on the Snickerdoodle Pound Cake that I posted earlier!
Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a hurry.
But most glazes take a minute to really come together. At the outset, it can look to your naked eye like you have way too much confectioner’s sugar in the bowl.
But you have to keep stirring. What seems like way too much sugar will blend in beautifully, and your glaze will be thick and pourable and ready to go.
Here’s a quick video to show you how it’s done!
Oh, and I have a little trick too. Because of course I do. And that trick is heavy cream.
Want the recipe for the best vanilla glaze ever? Here you go!Print
I hope this quick post helps you with this technique, and that this becomes your go-to glaze recipe! Feel free to tag me on Instagram @beginwithbutter if you try it and love it!