How Do You Make Ready Made Frosting Into A Glaze?
Glaze is an elegant, light substitute for frosting. We make two types of glaze; one that hardens, for cookies and cupcakes, and one that drips, for larger cakes. Ready-made frosting often has a high fat content; its use in foods that need shell-glazes is often problematic. Fats keep frosting soft. Any type of glaze can be easily made with a few ingredients but if you must use ready-made frosting, it can be used as a base for both types of glaze if you’re willing to invest some time. Soften the frosting by putting half of it in a bowl and microwaving it on full power for 30 seconds. Stir with a fork and heat on 60 percent power for another 30 seconds. Continue to heat using the 60 percent setting for periods of 20 seconds until the frosting is runny. Add a tablespoon of milk (for soft glaze) or water (for a glaze that will harden a bit) and stir carefully to thin the prepared frosting. Keep the glaze warm as you stir by “nuking” it if it begins to get stiff. Add no more than a teaspoon
