Best Vanilla Butter Glaze Recipes

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

VANILLA BUTTER GLAZE

Steps:

• Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
• Let stand 3 minutes or until thickened.
• Drizzle on cake.

BLUEBERRY BUTTER CAKE WITH VANILLA-GINGER GLAZE

Steps:

• To Make Cake: Preheat oven to 350°F. Butter and flour a 10 x 3-inch deep cake pan. Set aside. In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl. In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir until well incorporated. In another small bowl, mix the remaining 2 tablespoons of flour with the blueberries by tossing lightly with a fork. Tap any excess flour (not coating blueberries) out of bowl. Alternating with the buttermilk, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Fold in the blueberries carefully. Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean. Cool the cake for 10 to 15 minutes, then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing. To Make Glaze: Pour the melted butter into a medium sized mixing bowl. Add sugar, milk, vanilla extract and mix well. Add more milk to reach desired consistency if needed. Blend in the chopped ginger. Coat the cake with the glaze, and serve.

VANILLA BUTTER GLAZE

Steps:

• 1. Mix everything together, let stand a few minutes to thicken. Drizzle over cake.