Glace au Beurre

White Glaze

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 tablespoon Cognac, or other liqueur
  • 1 tablespoon water
  • Chunk


Heat Cognac, water, and butter over low heat until butter melts. Add confectioners’ sugar. Stir until creamy. If it seems stiff, add 1 teaspoon of very hot water, stir, and add more if it needs it. Use plain or make any color you wish, but not blue. Blue is not a natural food color and is not a compl