|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A simply sweet, thin glaze icing is a perfect finishing touch to many desserts. Drizzle it on top of cinnamon rolls, pound cake, cookies, Bundt cake, pastries, and more. You can even dip homemade doughnuts into it for a pretty sweet treat.
The glaze icing only requires a few ingredients, no special equipment, and just a few minutes of time. Thin the icing as much or as little as you like. Keep it thick to make a spreadable icing or add more milk to make it a drizzling consistency. As written, the glaze is vanilla, but you can easily add other ingredients to flavor it; try citrus zest and juice for a fruity version. This glaze pairs with most baked desserts, so try it out on a variety of dishes.
- 2 cups confectioners' sugar (sifted before measuring)
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract (clear for whiter icing)
- 1/4 teaspoon salt
- 3 to 4 tablespoons milk
Combine the sifted confectioners' sugar, softened butter, vanilla extract, salt, and 3 tablespoons milk in a mixing bowl.
Stir until smooth and well blended.
Adjust for desired consistency as needed, adding more milk for drizzling or more confectioners' sugar for spreading.
Use immediately to top a cake, cookies, and other treats.
Click to Watch This Vanilla Glaze Variation
- For cupcakes, doughnuts, or muffins, it might be easier to dip them in the icing.
- When glazing a cake, place it on a rack over a sheet of wax paper or foil to catch the drips.
- Extra icing may be frozen in freezer containers or zip-close freezer bags. Thaw it in the refrigerator overnight.
- Add any decorations like sprinkles, coconut, or nuts soon after glazing and before the icing sets. This way the toppings will stick to the dessert.
- Orange Icing: Replace the vanilla and milk with orange juice and add 1/2 to 1 teaspoon of finely grated orange zest.
- Lemon Icing: Replace the milk and vanilla with fresh lemon juice and 1/2 teaspoon of finely grated lemon zest. Add 1/2 teaspoon of lemon extract, if desired.
- Almond Icing: Replace half of the vanilla extract with almond extract and top with slivered almonds.
- Mint Icing: Replace all or half of the vanilla extract with mint extract. Add red or green food coloring if desired.
- Maple Icing: Replace the vanilla extract with maple extract.
- Cinnamon Icing: Add 1 teaspoon of ground cinnamon to the icing.
- Coconut Icing: Replace the vanilla extract with coconut extract and top with shredded, sweetened coconut.