Years ago, I thought I didn’t like balsamic vinegar and I would always opt for other vinaigrette options. After finally giving a chance, I discovered not only I loved it, but it’s downright delicious! This balsamic frosting is more concentrated than a vinaigrette and even easier to do. We love it on vegetables, meat and even fresh fruit
What is balsamic frosting?
First of all, let’s start by defining what the (real) balsamic vinegar is. The aged balsamic vinegar is made in Italy from the reasoning of the grapes and aged for at least 12 years in wooden barrels. The resulting vinegar has a naturally sweet flavor … and it is incredibly expensive. Italians are very strict with their food qualifications! This is why many grocery brands add caramel dyes and sweeteners with ordinary wine vinegar for balsamic lookalikes.
There is another classification of balsamic called Balsamic Modena vinegar easier to find. Look for something that has not added colors, sweeteners or flavors, and that has been aged in the barrel for at least several years. The best balsamic frosting is made with good quality vinegar.
How to do a balsamic frosting
Make the balsamic frosting couldn’t really be easier! Unlike a vinaigrette which is a mixture of vinegar, oil and spices, an frosting is only a reduction. Some recipes call for brown sugar or white sugar, but I like to use honey in mine. Maple syrup also works well. Or keep it even simpler and skip the sweetener completely!
The frosting is naturally gluten -free, dairy products, cereals and adds a tangy boost to many different foods. Just make sure to monitor it while it cooks to avoid burning. There is nothing sadder than a burned balsamic frosting. And be sure to consult a list of ways to use your new balsamic frosting under the recipe.
Simple balsamic glaze recipe
This balsamic frosting makes an excellent drizzle on salads, roasted vegetables, meats or even fresh fruit!
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Pour the elderly balsamic vinegar in a small saucepan over medium heat. Add honey or maple syrup if you use.
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Bring to a gentle boil, then reduce the light heat and simmer for 10 to 15 minutes, stirring from time to time.
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It is ready when the mixture has decreased by about half and covers the back of a spoon. Do not overcome – it will continue to thicken as it cools.
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Use immediately or cool at room temperature and transfer to an airtight container. Refrigerate up to 1 month.
Nutritional
Simple balsamic glaze recipe
Amount per portion (1 tsp.
Calories 11
% Daily value *
Sodium 2 mg0%
Potassium 11 mg0%
Carbohydrates 2G1%
0.002 g fiber0%
2G sugar2%
Protein 0.1 g0%
Vitamin C 0.004 mg0%
Calcium 3mg0%
Iron 0.1 mg1%
* The daily values percent are based on a diet of 2000 calories.
The frosting thickens naturally as it cools. If it becomes too thick, warm it simply with a little water to reach the desired consistency.
Storage tips:
- Glass pots or bottles work better to keep the freshness.
- Avoid contamination using a clean, dry spoon whenever you pick it up.
- If it becomes too thick, warm it simply with a touch of water to restore the consistency.
The natural acidity of vinegar helps to preserve the balsamic reduction, but if you notice odors, mold or separation, it is time to throw it away.
How to use homemade balsamic frosting
Are you looking for new recipes to try or ways to use your homemade frosting? Some popular options include traditional Italian burrata cheese on bruschetta bread. We don’t eat much bread here, so I collected other options below.
Try a watered balsamic glaze:
Have you ever used a balsamic frosting? What are your favorite ways to use it? Let a comment and let us know!
