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Source: Martha Stewart's Baking Handbook
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189
  • ALR7874754DW
    3 JAN, 2017
    I made this glaze to drizzle over my banana bread, and then topped with crushed walnuts. I did have to slightly tweek the recipe as it came out WAY too thin, and the flavor, with so much lemon juice, was way too 'buttermilky' rather than icing glaze. Both problems were cured by adding more powdered sugar until reaching the desired consistency. One thing to remember with this recipe is that it will remain tacky and not form a dry crust, so do not try to package your glazed pastry if using this!
    Reply
  • dolanb
    14 FEB, 2015
    I made this glaze to put on top of red velvet waffles I was making. It turned out extremely tasty. It was pretty easy to make, and I hardly ever cook. The recipe says to use an electric mixer with a paddle attachment, but I just used an electric hand mixer with regular beaters and it worked fine.
    Reply

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