Recipe Time: Add confectioner’s glaze to your favorite recipes for a glossy finish that will make your treats look irresistible. On the other hand, if you’ve used a pharmaceutical glaze, which provides a longer shelf life, you can store your treats for up to a week.

So whether it’s beetle time or juice time, remember to store your glazed goodies properly for smooth times ahead! Whey proteins are globular and are held together by internal disulfide bonds," Krochta explains, "If you add enough internal energy it breaks these bonds, then you form intermolecular interactions." The film he created was not only edible and transparent, but it was also a barrier to moisture and a better barrier to oxygen. In 1996 he and Tara McHugh, then a graduate student, received their first patent for this technology that rendered "water-insoluble, protein-based, edible barrier coatings and films."Sift the sugar: Sift the powdered sugar to remove the sugar lumps and make a smoother glaze. However, do this after the sugar is measured, to avoid measurement issues. One of the reasons I love using a glaze is that it is beautiful without any effort at all. Just make, warm and pour! It’s such an easy way to elevate your baked goods and add a hit of sweetness.

So while it may contain trace amounts of beetle remnants, there’s no need to be concerned about accidentally consuming bugs when you eat treats with confectioner’s glaze.This cake glaze recipe is perfect for topping pound cake, angel cake, bundt cake and even doughnuts! Try it on all of these baked goods:

It’s easy to make this glaze in a stand mixer, but if you don’t have one, you can also beat it by hand with a spatula in a large bowl, just make sure everything is well combined with no lumps. I dip some of my flowers and most of my foliage in a 50/50 mix of conf. glaze/thinner. LOVE the look on the foliage. Straight confectioners glaze leaves a high gloss shine when it dries. After it's dry you don't smell it at all. But what exactly is shellac? It’s a natural resin secreted by female lac bugs found in Southeast Asia. These bugs feed on trees and excrete a protective coating, which is then harvested and processed into the final product we use in baking. Don’t worry, though – the process of making shellac involves extensive filtering and purification to remove any impurities or bugs. Adding different flavors and techniques to your glaze can enhance the taste and texture of your treats. Add to completely cooled treats: Heat makes this icing glaze runny, so make sure your treats have completely cooled before icing.

If you’re feeling adventurous, you can try adding different flavors to your confectioner glaze recipe. By doing so, you’ll be able to create a variety of delicious treats that will satisfy everyone’s taste buds. Make it ahead of time: Make the glaze ahead of time, then seal it and refrigerate. Before using, allow it to warm to room temperature and stir until smooth again.