Servings: 1 batch
Calories: 493kcal
Ingredients
- 3/4 cup powdered sugar, sifted 85 g
- 21 g unsalted butter, melted 1 1/2 tbsp
- 2 tsp milk 10 g
- 1 tsp pumpkin pie spice
- 1 pinch salt plus more to taste
Instructions
- Bloom the spice. Melt the butter in a small saucepan over low heat, then stir in the pumpkin pie spice. Keep it on the heat for 30 to 60 seconds, until it smells strongly of spice. Pull it off the heat immediately if it gets close to bubbling.21 g unsalted butter, melted, 1 tsp pumpkin pie spice
- Add the milk and salt. Whisk them straight into the warm butter. The mixture may look split at this point, which is fine. It comes together once the sugar goes in.2 tsp milk, 1 pinch salt
- Whisk in the sugar. Combine the sifted powdered sugar with the butter and milk mixture, and whisk until smooth and glossy. It will be thin and warm at this stage.3/4 cup powdered sugar, sifted
- Taste and adjust. If it tastes flat, add another small pinch of salt. Let it sit and thicken before you use it.
Notes
Makes about 1/3 cup, enough to glaze 10 muffins or cupcakes. The recipe multiplies cleanly, so double or triple it for a larger batch.
Nutrition is for the full batch. Divide by the number of items you glaze for a per-serving figure.
Nutrition
Calories: 493kcal | Carbohydrates: 85g
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!