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Old 10-10-2007, 05:54 AM   #1
jackieba
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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.
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Old 10-10-2007, 06:00 AM   #2
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Quote:
Originally Posted by jackieba View Post
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.
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Old 10-10-2007, 07:45 AM   #3
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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.
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File Type: jpg DSC00013a.jpg (24.9 KB, 28 views)
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Old 10-10-2007, 09:25 AM   #4
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I thawed a peanut butter chocolate chip scone and tried my test batch out on it for breakfast. Yum!!
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Old 10-11-2007, 05:53 AM   #5
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Great. I thought surely the cooling effect would come through. Thanks Kevin.
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Old 10-11-2007, 06:09 AM   #6
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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!
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Old 10-12-2007, 04:15 PM   #7
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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. . .)
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Old 10-12-2007, 04:35 PM   #8
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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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