3 Ingredient Lemon Glaze Recipe | Julie Blanner (2024)

FAQs

3 Ingredient Lemon Glaze Recipe | Julie Blanner? ›

Butter – Salted or unsalted, your preference. Powdered Sugar – Also known as confectioner's sugar. Lemon Juice – Juice 2 medium to large lemons for fresh flavor or substitute with ¼ cup lemon juice found in the produce section of your grocer.

Lemon glaze requires only two ingredients: powdered sugar and lemon juice. Some recipes call for milk, but such a small amount of milk dilutes the lemony punch without adding much in return.

Why is my lemon glaze grainy? Several issues can cause a grainy powdered sugar lemon glaze. These include if the sugar hasn't properly dissolved into the glaze, if you've used too much sugar, or if you've used low-quality or homemade powdered sugar where the granules aren't fine enough.

INSTRUCTIONS. Heat milk and flour over low heat, until very thick. Let cool and set aside. The result is VERY sweet, but works when you have no confectioners sugar.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves. boil, without stirring to 230 degrees F or thread stage. Remove from heat.

Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners' sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find "powdered sugar" in the grocery store that is actually confectioners' sugar.

It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.

Powdered sugar can alter the moisture content of baked goods due to its ability to hold moisture differently than granulated sugar. This can be particularly important in dry, airy baked goods like meringues and in moist creations like certain cakes.

How do you thicken glaze without sugar? ›

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

Cool Cakes Are Easier to Decorate

One of the main reasons for waiting for your cake to cool is that cakes are still very fragile when hot, and so spreading the icing is likely to create breakage and a lot of crumbs, spoiling your smooth finish.

Silica (or industrial sand) is the key ingredient in glass, raw clay, and ceramic glazes. Silica can be obtained naturally from quartz, sandstone, sand, or flint, or it can be manufactured as silica oxide. When making your own glazes, products like quartz, flint, and pure silica can be added as the glass-former.

Glazes consist of silica, fluxes and aluminum oxide. Silica is the structural material for the glaze and if you heat it high enough it can turn to glass. Its melting temperature is too high for ceramic kilns, so silica is combined with fluxes, substances that prevent oxidation, to lower the melting point.

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

Simply stir fresh lemon juice into confectioners' sugar until the glaze is thick yet pourable. It's easy to adjust: if you like a thick glaze, add more sugar; for a thinner glaze, add more lemon juice. It's a two-ingredient wonder recipe that makes the perfect finishing touch for all kinds of baked goods.