Glaze

Glaze is a sweet and shiny preparation used to cover and decorate desserts, cakes, pies, and other pastries. Its texture can range from thin and light to thick and creamy, depending on the ingredients and technique used. The glaze provides an attractive finish and additional flavor, enhancing the presentation and taste of recipes.

Glaze has its origins in European pastry, where it became especially popular in France and England as a basic decorative element. Traditionally, it is made from powdered sugar (confectioner's sugar) and liquids such as water, fruit juice, milk, or egg whites, and can be enriched with butter, chocolate, or various flavors like vanilla, lemon, or coffee.

Among its properties, glaze adds sweetness and a shiny finish that helps preserve the dessert's moisture. Furthermore, depending on its ingredients, it can add creamy or crunchy textures and a characteristic aroma. It is essential for creating visual texture and different sensations when eating the dessert.

In different Latin American countries, glaze goes by various names that may change according to the recipe or region. Some common synonyms include: betún, cobertura, almíbar espeso (thick syrup), pasta de azúcar (although this one is denser and moldable), and in some places it is also known as cobertura dulce (sweet topping) or simply frosting (an adopted Anglo-Saxon term).