Maybe I was missing something? I didn’t actually know how to ensure my doughnut glaze would harden and set up and not just stay as a sugary syrup. Every time I make a glaze for something, sometimes it would set up more than other times. I didn’t honestly know the rationale behind it so I set up out to figure out a nice glaze for the sour cream doughnuts that would harden and set. And I found the key. Butter and heat. That’s all, no big deal. But in my search for a self-setting-glaze, I didn’t find anything that really spelled it out that simply, which is why I’m writing this post. If this is old news to you, then why didn’t you tell me the secret earlier?
You can find the accompanying Sour Cream Doughnut recipe here.
|Sour Cream Glaze||
- 1 tbsp unsalted butter
- 2 tbsp sour cream
- 1 cup granulated sugar
- In a small sauce pan over low heat, melt the butter.
- Once the butter is melted, add the sour cream and stir to combine with the butter.
- Add the sugar and stir until smooth and let cook over the heat for approximately a minute, continuing to stir.
- Dip the doughnuts in the glaze or pour the glaze over the doughnuts (or whatever baked good you are glazing)
- Let set for approximately 10 minutes before handling.
- If the glaze begins to harden before you are finished using it, just add a tsp of hot water until it is useable again.