How to make Sugar Free Glaze Recipe for Baked Goods (2024)

FAQs

What is a substitute for powdered sugar in a glaze? ›

It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.

A glaze is usually drizzled onto a cake or applied with a pastry brush to give a glisten to pastries. Glazes also add a glassine look to fruit pies and tarts. A basic glaze contains powdered' sugar and a liquid such as water or milk.

If you want to make a glaze that does not taste as sweet, add a flavor to balance out the sweetness. Lemon, lime, orange, or coconut are great flavors to balance out the sweetness.

If you have run out of icing sugar or can't find any to buy, you can make your own by whizzing granulated or caster sugar in a food processor, powerful blender, standard blender, coffee or spice grinder, or more laboriously, in a mortar and pestle.

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glaze is a simple mixture of confectioners' sugar and a liquid (such as milk, lemon juice, or water). It can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness but do not harden, thanks to their lower sugar content.

A chalky taste usually has to do with the type of powdered sugar used. Some brands might add cornstarch to achieve a smoother product and avoid clumpiness. It keeps the sugar softer. Check the ingredients on the label before buying.

Increase Salt

Salt can help counteract sweetness in buttercream frosting, so adding a little more salt than the recipe calls for can help make the frosting less sweet. However, you don't want to add too much salt, or your frosting will taste salty and unpleasant.

"Regular sugar has a larger crystal size than powdered sugar," he explains. "This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing.

What happens if you use granulated sugar instead of powdered sugar? ›

"Regular sugar has a larger crystal size than powdered sugar," he explains. "This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing.

If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.

Also worth mentioning: If you're out of powdered sugar, but have granulated sugar on hand, whiz 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor for each cup of powdered sugar you need.