Vanilla Icing (Vanilla Glaze)
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If you are looking for a simple, dependable icing that comes together in just a few minutes, this Vanilla Glaze is one of those recipes you will want to make on repeat. It is smooth, sweet, and full of classic vanilla flavor, with just the right consistency for drizzling over quick breads, muffins, scones, donuts, and cookies.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Vanilla Icing
- Ways To Use This Recipe
What I love most about this recipe is how flexible it is. You can keep it thick and spreadable for soft cookies and cinnamon rolls, or thin it out a bit for a glossy drizzle over cakes and pastries. It is made with just a handful of pantry staples, and it is so easy to adjust until it is exactly the way you like it.
Here's Why You'll Love This Recipe
- It takes just 5 minutes to make.
- The texture is easy to customize for spreading or drizzling.
- It has a sweet, classic vanilla flavor that goes with almost anything.
- You only need a few basic ingredients.
- It stores well, so you can make it ahead if needed.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Confectioners' sugar: This creates the smooth, sweet base of the icing. It dissolves easily and gives the glaze its signature silky texture.
- Milk or heavy cream: Use milk for a lighter glaze or heavy cream for a richer, creamier finish. Either one works beautifully.
- Pure vanilla extract: Adds warm, classic vanilla flavor. Clear vanilla can be used if you want a brighter white appearance.
- Kosher salt: Just a tiny pinch balances the sweetness and keeps the flavor from tasting flat.
In Photos: How To Make Vanilla Icing
Step 1: Combine
In a small bowl, combine the sugar, 2 tablespoons milk or cream, vanilla, and a pinch of salt.
Step 2: Adjust & Stir
Add more milk if desired (you'll want a thicker icing for spreading on desserts like cookies or a thinner glaze for drizzling). Stir until the icing is smooth and no lumps remain.
Helpful Tips and Tricks
- Make sure all the lumps have been removed before using on desserts. You can use a spatula to press them down, speeding up the process.
- You'll want a thinner consistency for drizzling on desserts such as pound cake, and a thicker consistency for spreading on desserts such as cookies.
- You can easily turn this into a lemon glaze by adding fresh lemon juice to taste. You can leave or omit the vanilla extract.
Ways To Use This Recipe
- Blackberry Cream Cheese Swirl Bread
- Petite Vanilla Bean Scones
- Glazed Sour Cream Donuts
- Frosted Vanilla Cookie Scones
- Soft and Chewy Sugar Cookies
Ingredients
- 1 cup (125g) confectioners' sugar, plus more if needed
- 2-4 tablespoons (30-60ml) milk or heavy cream, plus more if needed
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
Instructions
- In a small bowl, combine the sugar, 2 tablespoons milk or cream, vanilla, and a pinch of salt.
- Add more milk if desired (you'll want a thicker icing for spreading on desserts like cookies or a thinner glaze for drizzling). Stir until the icing is smooth and no lumps remain.
- If needed, you can add more sugar or milk until you reach the preferred thickness.
- If not using right away, cover and refrigerate for up to 3 days.
