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Colored Butter Glaze

  • Yield: Coats 6 egg cakes

Source: Martha Stewart Living, April 1998


  • 8 teaspoons milk
  • 1 liquid paste color
  • 2 cups sifted confectioners' sugar
  • 8 tablespoons (1 stick) unsalted butter


  1. Place the milk in a small bowl, and stir in the liquid paste color; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.

  2. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with the sugar. Add 4 teaspoons colored milk, and whisk until smooth. Glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake.

  3. Repeat the second step to glaze the remaining three egg cakes.

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