Kevin's glaze Recipe

jackieba · 10-10-2007, 04:54 AM

What's the best sub for the traditional cake glaze (the powdered sugar, vanilla, milk kind)? I'm not aware of any good sub for powdered sugar.

Kevinpa · 10-10-2007, 05:00 AM

Quote:

Originally Posted by jackieba

What's the best sub for the traditional cake glaze (the powdered sugar, vanilla, milk kind)? I'm not aware of any good sub for powdered sugar.

Why not powdered erythritol mixed with not/Sugar for a powdered sugar sub? A 4:1 ratio (i.e. 1/4 cup : 1 T.) will control any cooling effect.

Kevinpa · 10-10-2007, 06:45 AM

I made a test batch for you Jackie. Absolutely no cooling effect and perfect consistency.

1/4 cup powdered erythritol
1 T. not/Sugar
1/4 t. splenda quick pack
4 t. cc milk
1/4 t. vanilla

Whisk together erythritol, not/Sugar, and splenda to remove all clumps.
Whisk in milk and vanilla until smooth.

This can be doubled, tripled, or whatever amount you need.

Kevinpa · 10-10-2007, 08:25 AM

I thawed a peanut butter chocolate chip scone and tried my test batch out on it for breakfast. Yum!!

jackieba · 10-11-2007, 04:53 AM

Great. I thought surely the cooling effect would come through. Thanks Kevin.

magnamater · 10-11-2007, 05:09 AM

Kevin, your breakfast yesterday was waaaaaaay better than my breakfast! (i think you eat good at your homestead!)

And thanks for the glaze, one and all!

magnamater · 10-12-2007, 03:15 PM

Made a glaze with a coupla teaspoons of cocoa powder for the choc. mayo cake (with cake/cookie flour blend). . .works fine! (waiting for tasting. . .)

Barbo · 10-12-2007, 03:35 PM

kEVIN,
YOU ARE JUST GREAT TO HOP ON THAT ON GET IT DONE.

IT'S ALREADY COPIED AND IN MY FILE.

THANKS VERY MUCH,

BARBO

10-10-2007, 04:54 AM	#1
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Kevin's glaze Recipe What's the best sub for the traditional cake glaze (the powdered sugar, vanilla, milk kind)? I'm not aware of any good sub for powdered sugar.

10-12-2007, 03:35 PM	#8
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	GLAZE kEVIN, YOU ARE JUST GREAT TO HOP ON THAT ON GET IT DONE. IT'S ALREADY COPIED AND IN MY FILE. THANKS VERY MUCH, BARBO

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10-11-2007, 04:53 AM	#5
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Great. I thought surely the cooling effect would come through. Thanks Kevin.

10-11-2007, 05:09 AM	#6
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Kevin, your breakfast yesterday was waaaaaaay better than my breakfast! (i think you eat good at your homestead!) And thanks for the glaze, one and all!

10-12-2007, 03:15 PM	#7
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Made a glaze with a coupla teaspoons of cocoa powder for the choc. mayo cake (with cake/cookie flour blend). . .works fine! (waiting for tasting. . .)