Vanilla Almond Glaze

Vanilla Almond Glaze

A silky pourable glaze with warm vanilla and sweet almond notes for drizzling.

Total 5 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Kosher

Allergens

Dairy, Tree nuts

This simple glaze combines powdered sugar with milk, vanilla, and almond extract for a smooth, pourable finish. It sets with a soft sheen and is well suited for bundt cakes, scones, cinnamon rolls, or quick breads. Adjust the milk slightly to reach a thinner drizzle or a thicker spread.

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 pinch salt

Method

  1. In a medium bowl, whisk the sifted powdered sugar and salt together to remove any lumps.

  2. Add the milk, vanilla extract, and almond extract to the bowl.

  3. Whisk vigorously until the glaze is smooth and lump-free, about 1 minute. If the glaze is too thick, add more milk a half-teaspoon at a time; if too thin, add more powdered sugar a tablespoon at a time.

  4. Use the glaze immediately, drizzling or spreading over fully cooled baked goods, as it will begin to set within a few minutes of exposure to air.

Rate this recipe

★ 4.2 (1)

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    Vanilla Almond Glaze

    This simple glaze combines powdered sugar with milk, vanilla, and almond extract for a smooth, pourable finish. It sets with a soft sheen and is well suited for bundt cakes, scones, cinnamon rolls, or quick breads. Adjust the milk slightly to reach a thinner drizzle or a thicker spread.

    5 min 16 oz 65 cal

    Ingredients

    • 2 cups powdered sugar, sifted
    • 3 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 pinch salt

    Method

    1. 1

      In a medium bowl, whisk the sifted powdered sugar and salt together to remove any lumps.

    2. 2

      Add the milk, vanilla extract, and almond extract to the bowl.

    3. 3

      Whisk vigorously until the glaze is smooth and lump-free, about 1 minute. If the glaze is too thick, add more milk a half-teaspoon at a time; if too thin, add more powdered sugar a tablespoon at a time.

    4. 4

      Use the glaze immediately, drizzling or spreading over fully cooled baked goods, as it will begin to set within a few minutes of exposure to air.