Sugar Glaze

Sugar Glaze

A simple pourable glaze that sets into a glossy, sweet shell on cookies, cakes, and breads.

Total 15 min Makes 16 oz Calories 90/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This basic sugar glaze comes together with just powdered sugar, milk, and vanilla, whisked smooth in minutes. Drizzle it over bundt cakes, scones, cinnamon rolls, or cookies for a glossy finish that hardens slightly as it cools. Adjust the milk to make it thicker for piping detail or thinner for an all-over drizzle.

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 1/8 teaspoon salt

Method

  1. In a medium bowl, whisk together the sifted powdered sugar and salt.

  2. Add the milk, melted butter, and vanilla extract, and whisk until completely smooth and no lumps remain.

  3. Check the consistency: it should coat the back of a spoon and slowly fall off in a ribbon. If too thick, whisk in more milk 1 teaspoon at a time; if too thin, whisk in more powdered sugar 1 tablespoon at a time.

  4. Let the glaze rest at room temperature for 10 minutes to allow any air bubbles to settle before using.

  5. Drizzle or spread the glaze over completely cooled baked goods, then let it set at room temperature for about 15 minutes before serving.

Rate this recipe

★ 4.7 (1)

Sugar Glaze

This basic sugar glaze comes together with just powdered sugar, milk, and vanilla, whisked smooth in minutes. Drizzle it over bundt cakes, scones, cinnamon rolls, or cookies for a glossy finish that hardens slightly as it cools. Adjust the milk to make it thicker for piping detail or thinner for an all-over drizzle.

15 min 16 oz 90 cal

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 1/8 teaspoon salt

Method

  1. 1

    In a medium bowl, whisk together the sifted powdered sugar and salt.

  2. 2

    Add the milk, melted butter, and vanilla extract, and whisk until completely smooth and no lumps remain.

  3. 3

    Check the consistency: it should coat the back of a spoon and slowly fall off in a ribbon. If too thick, whisk in more milk 1 teaspoon at a time; if too thin, whisk in more powdered sugar 1 tablespoon at a time.

  4. 4

    Let the glaze rest at room temperature for 10 minutes to allow any air bubbles to settle before using.

  5. 5

    Drizzle or spread the glaze over completely cooled baked goods, then let it set at room temperature for about 15 minutes before serving.