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Espresso-Bourbon Glaze




Source of Recipe


Internet


List of Ingredients




Makes enough to glaze one bundt or angel food cake.

This is a very simple glaze, good for drizzling over Bundt-style cakes.

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
6 tablespoons firmly packed light brown sugar
2 teaspoons instant espresso powder
6 tablespoons heavy cream
1 1/2 cups confectioner's sugar, silted
2 tablespoons bourbon


Recipe



Stir the butter, brown sugar and espresso powder together in a small saucepan over medium heat until the butter melts. Stir in the heavy cream. Simmer for 1 minute. Remove from the heat.

Gradually add the confectioner's sugar, whisking until smooth. Mix in the bourbon. Let the glaze cool slightly before using.