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Mili Takashima

easy set icing or glaze

Set icing or glaze tastes is a easy way to slightly sweeten to top of scones, muffins, cakes, cookies, and pancakes that will set to a soft-firmness so there is no smudging when stacking. I share my easy and quick recipes for an extra-firm and classic opaque finished-icing/glaze, or my favorite, using less sugar - with a softer fee, and translucent finish. In my full post, I share how to make a classic suga- glaze, orange, lemon, cherry, and coffee.
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Ingredients Method Video

Ingredients
  

light - softer, with a translucent finish
  • 2/3 cup confectioners sugar (powdered sugar)
  • 2 tablespoons liquid water, juice, espressp coffee, mashed fruit
  • optional dry ingredients - 1/8 teaspoon - 1 tablespoon citrus zest, espresso grounds/powder
classic - firmer, with an opaque finish
  • 1 cup confectioners sugar (powdered sugar
  • 2 tablespoons liquid water, juice, espresso coffee, mashed fruit
  • optional dry ingredients - 1/8 teaspoon - 1 tablespoon citrus zest, espresso grounds/powder

Method
 

light glaze/icing
  1. In a pan, over medium heat, add 2/3 cup of confectioners (powdered) sugar, and two tablespoons of liquid. For orange glaze, I use orange juice and about one tablespoon of zest - typically the amount from one small orange.
  2. Whisk for about two minutes, until combined.
  3. Once the sugar has totally dissolved, the glaze/icing is ready to use. If your glaze stiffens before you are done using it, simply re-heat and stir to get it back to liquid. You can do this in the microwave, or returning the mixture to stovetop.
  4. The end result is a lighter, softer, more liquid and see-through/translucent finish. Pour, drizzle or dip onto your favorite things. If you are sprinkling crystalized sugar sprinkles, do so right after pouring, since the glaze will set quickly.
classic glaze/icing
  1. In a pan, over medium heat, add one cup of confectioners (powdered) sugar, and two tablespoons of liquid. For classic-glaze, I use filtered water.
  2. Whisk for about two minutes, until combined.
  3. Once the sugar has totally dissolved, the glaze/icing is ready to use.
  4. If your glaze stiffens before you are done using it, simply re-heat and stir to get it back to liquid. You can do this in the microwave, or returning the mixture to stovetop.
  5. The end result is a heavier, firmer, and more solid-looking/opaque finish. Pour, drizzle or dip onto your favorite things. If you are sprinkling crystalized sugar sprinkles, do so right after pouring, since the glaze will set quickly.

Video