Glaze frosting – the real deal

glaze frosting recipe

Glazed frosting is to be boiled, not just mixed

I get so tired when something simple isn’t allowed to be just simple, when it has to be so complicated to such an extent in order to sort the common man from the professionals. When you’re not allowed doing something because the result won’t be as good as if you did it the right way.
The truth however is it will work out just as fine doing it the simple way (ie. the easy way) but in order to draw a distinct line between professionals and amateurs, authors of recipes tend to overdo it just to discourage ordinary home cookers.

On the other hand we have those cases where it is so worth spending a little extra time, energy or money to create something that vast surpasses the simple variant. Puff pastry that may take a lot of time but can never be compared with the purchased ready-made. Chocolate ganache that really should be made with good chocolate (disclaimer: chocolate is not good just because it is dark, cocoa content does not equal quality) and so on.

The latter includes glaze frosting. For some, it is easy and usually quite enough to stir powdered sugar with a drop of water, but if you’re about to serve the mother of all cakes during a summe fika you want nothing but a good glaze frosting that hardens nicely with a shiny surface.

Glazed frosting

Time: 20 minuter

  • 200 g water
  • 500 g granulated sugar
  • 100 glucose
  • 1 lemon
  1. Pour water and sugar into a pot (make sure you use a big pot).
  2. Bring to a boil.
  3. When boiling add glucose and slightly lower the heat. Stir every now and then.
  4. After 20 to 25 minutes it should be thick, the bubbles smaller and when reached a temperature of 118 C (a thermometer is a useful tool here).
  5. Pour glazed frosting into a big ovenproof skillet. Let cool off for ten minutes.
  6. Use a pallet or a wooden spoon and stir glaze frosting carefully. At first nothing will happen but gradually it transforms into a milkier color and in a matter of seconds it hardens completely.
  7. Transfer the amount you need for the cake to a small pot. Add a few drops of lemon.
  8. Heat gently and slowly while stirring from time to time to remove all lumps. It should not boil, only heat it as much as needed to melt it all.
  9. When all is melted pour it on to cake and spread it evenly using a pallet.
  10. The leftovers from the first batch could be kept in a jar with a tight lid, in the fridge for at least a week. But to be honest I’ve used it after two weeks without noticing any difference.
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