Colored Butter Glaze for Easter Egg Cakes

This glaze is made in two batches, to prevent it from drying out.

  • Yield: Coats 6 egg cakes

Source: Martha Stewart Living, April

Ingredients

  • 2 tablespoons plus 2 teaspoons milk
  • Food coloring
  • 2 cups sifted confectioner's sugar
  • 8 tablespoons (1 stick) unsalted butter

Directions

  1. Pour milk into a small bowl, and stir in food coloring until the desired shade is reached; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.

  2. In a small bowl, melt 4 tablespoons of the butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with sugar. Add 1 tablespoon plus 1 teaspoon tinted milk, and whisk until smooth. Immediately glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake; if not, add a small amount of milk until thinned.

  3. Repeat Step 2 to glaze the remaining cakes.

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