FOOD COLORING GEL RECIPES

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QUICK VANILLA GLAZE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Quick Vanilla Glaze Recipe: How to Make It - Taste of Home image

This is the perfect vanilla glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.—Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1/2 cup.

Number Of Ingredients 3

1 cup confectioners' sugar
2 tablespoons 2% milk
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine sugar, milk and vanilla. Stir until smooth. If desired, let stand 5 minutes to thicken.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

RED VELVET CREAM CHEESE BUNDT CAKE RECIPE - FOOD NET…



Red Velvet Cream Cheese Bundt Cake Recipe - Food Net… image

Red velvet fans will love this brilliant, tender cake filled with a smooth cream cheese swirl. A rich and easy glaze is a picture-perfect finish.

Provided by Food Network Kitchen

Total Time 4 hours 15 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 23

2 8-ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs
3 tablespoons sour cream
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
3/4 cup sour cream
2 large eggs, at room temperature
1 1/2 teaspoons red gel food coloring
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
4 ounces cream cheese
1/2 cup confectioners' sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
  • Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  • Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
  • Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

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