Best Icing Drizzle Recipes

ICING DRIZZLE

Steps:

• Combine the powdered sugar and half and half or cream and stir until the sugar is completely absorbed by the cream. It should look just like the packaged icing that comes in store-bought ready-made cinnamon rolls.
• Add the teaspoon of vanilla extract. You can also add a few drops of almond extract, but be careful--this extract is very strong! Recipes often recommend a few drops per CAN of cheesecake fruit topping, etc. This is only half a cup of icing, so don't add too much!
• The icing is ready to drizzle over scones, sweet biscuits, etc. I drizzle on the icing with a small spoon in a zig-zag pattern.

GLUTEN-FREE FIG-WALNUT BISCOTTI WITH MAPLE ICING DRIZZLE

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped. Set aside.
• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined. Add the figs and the remaining 1 cup whole walnuts and mix until combined.
• Divide the dough into 2 equal pieces. Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet. Brush with the egg wash and sprinkle generously with sugar. Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely. Lower the oven to 300 degrees F.
• Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces. Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place. Bake until crisp, about 20 minutes. Let cool completely on their baking sheet.
• In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. Drizzle over the cooled cookies and let dry before serving.

SUPER QUICK & EASY ICING, GLAZE OR DRIZZLE (FOR BAKED GOODS)

Steps:

• After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
• Add vanilla extract for even more vanilla flavor.
• Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).

RASPBERRY BARS WITH LEMON ICING DRIZZLE

Steps:

• Heat oven to 350 degrees In a large mixing bowl combine flour, 1 1/2 c sugar, baking soda, and 1/2 tsp peel. Using pastry blender cut in chilled butter and the egg until the mixture resembles coarse crumbs. Reserve 2 cups of flour mixture. Press remaining flour mixture evenly into ungreased 15 1/2 x 10 1/2 inch jelly roll pan to form base. Bake for 8 minutes
• In 2 quart saucepan combine filling ingredients. Cook over medium-high heat until raspberry (if frozen, are defrosted and thickened)filling is thickened, stirring frequently. Spread filling evenly over the base. Sprinkle reserve flour mixture evenly over the filling. Bake for additional 15 to 20 minutes or until golden brown. Cool slightly.
• In small mixing bowl combine icing ingredients Stir until smooth. Using spoon or pastry bag with small round tip drizzle icing over warm bars. Cool completely before cutting.