You Can Turn Any Drink Into Cake Icing
Universal law says that a beautiful bun or pie should be covered with a simple icing. While simplicity doesn’t necessarily mean lack of flavor, most powdered sugar is, unfortunately, downright flat. Don’t let this be the fate of your cake. Treat frosting as an opportunity to add flavor and don’t waste it on water or milk. Instead, turn any other delicious drink you have in your fridge into cake icing.
In its simplest form, sea glaze consists of powdered sugar that is dissolved in a small amount of water or milk until the desired consistency is achieved. This combination doesn’t really benefit your cake; these are perhaps the most tasteless liquids that a person can find. Aside from being sweet (and I’m assuming your cake already has it), the taste of powdered sugar can be extremely chalky on its own. You can add an extract to enhance the flavor, but don’t miss out on the wide variety of flavors you have in the fridge. Simply replace the serving of water with equal parts of any juice or drink that complements the taste of your cake.
Transform an almond tart with cranberry juice frosting. Add complexity to your chocolate cake with a cold red-eye drink. Take a vanilla biscuit and make it fabulous with grapefruit juice. Enhance the flavor of your cinnamon loaf with apple cider frosting, Guinness, or finish off this heady coquito. Although it depends on the desired consistency, most recipes use two cups of powdered sugar mixed with two to five tablespoons of liquid. I start at the bottom end and add one drop at a time to dilute the frosting to suit my cake’s needs. Once the mixture is smooth, pour it over the cake. After 10-20 minutes, the glaze will harden a little, but you don’t need to wait, you can bury it right away.