Glaze suggestions for whipped cream cake?
I made a whipped cream bundt cake, flavored only with vanilla, as a complement to a chocolate birthday cake. It's a Rose Levy Beranbaum recipe which I haven't made before, and the directions call for just a dusting of powdered sugar. I'm not a fan of powdered sugar, so would probably simply leave it plain or drizzle a light citrus glaze on top.
Has anyone made this cake, or have any ideas what else could be done to give this cake a bit more contrast? No fresh berries on hand right now, unfortunately. Thanks.
I thought it sounded strange, too, but I was intrigued by the idea of the cookie spread's spiciness cutting the sugariness you usually taste in a glaze.
Here is the recipe I saw--I didn't try it. This one goes with a chocolate Bundt cake.
For the glaze:
- ¼ cup Biscoff spread (or Trader Joe’s Cookie Butter
)- ¼ cup heavy cream
- 1 ½ cups powdered sugar
- 2 teaspoons light corn syrup
- few tablespoons whole milk
To make the glaze: In a small bowl, add the cookie butter, cream, powdered sugar and corn syrup. Whisk until smooth. Add milk, about a tablespoon or less at a time, to achieve desired consistency.