1. Melt butter in 1 1/2-quart saucepan over low heat remove from heat. Stir in powdered sugar and vanilla.
2. Stir in hot water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes one 12-cup bundt cake, 10-inch angel food or chiffon cake or top of an 8- or 9-inch layer cake.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving: Calories 125 (Calories from Fat 45) Fat 5g (Saturated 3g) Cholesterol 15mg Sodium 35mg Carbohydrate 20g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 1/2 Fruit 1 Fat
Lemon Glaze: Stir 1/2 teaspoon grated lemon peel into melted butter. Substitute lemon juice for the vanilla and hot water.
Orange Glaze: Stir 1/2 teaspoon grated orange peel into melted butter. Substitute orange juice for the vanilla and hot water.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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