Vanilla Glaze

Vanilla Glaze

A simple pourable glaze with a smooth sheen and sweet vanilla finish.

Total 20 min Makes 16 oz Calories 78/serving

Dietary

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

Allergens

Dairy

This glaze comes together with just powdered sugar, milk, and vanilla extract, whisked into a smooth, pourable consistency. It sets into a glossy, slightly firm coating that suits doughnuts, bundt cakes, scones, and quick breads alike. Adjust the milk by the teaspoon to thin or thicken it for drizzling or dipping.

Ingredients

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

Method

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

  2. Add the milk, melted butter, and vanilla extract to the powdered sugar and whisk until smooth and glossy.

  3. If the glaze is too thick to drizzle, whisk in more milk a half-teaspoon at a time until it reaches a smooth, pourable consistency. If too thin, whisk in more powdered sugar a tablespoon at a time.

  4. Let the glaze rest for 10 minutes before using so any remaining sugar lumps dissolve.

  5. Pour or drizzle the glaze over the cooled baked good, letting it set for about 15 minutes before serving.

Rate this recipe

★ 3.5 (1)

Vanilla Glaze

This glaze comes together with just powdered sugar, milk, and vanilla extract, whisked into a smooth, pourable consistency. It sets into a glossy, slightly firm coating that suits doughnuts, bundt cakes, scones, and quick breads alike. Adjust the milk by the teaspoon to thin or thicken it for drizzling or dipping.

20 min 16 oz 78 cal

Ingredients

  • 2 cups powdered sugar, sifted
  • 3 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 1/8 teaspoon 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, melted butter, and vanilla extract to the powdered sugar and whisk until smooth and glossy.

  3. 3

    If the glaze is too thick to drizzle, whisk in more milk a half-teaspoon at a time until it reaches a smooth, pourable consistency. If too thin, whisk in more powdered sugar a tablespoon at a time.

  4. 4

    Let the glaze rest for 10 minutes before using so any remaining sugar lumps dissolve.

  5. 5

    Pour or drizzle the glaze over the cooled baked good, letting it set for about 15 minutes before serving.