You know the saying, “the icing on the cake”? Well, it’s just as important, if not more important than the cake itself. This basic glaze recipe never disappoints!
It really couldn’t be easier to make this yummy glaze!
Glaze Ingredients
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Vanilla Extract – Pure rather than imitation if possible.
- Heavy Cream – You can substitute milk if needed.
Variations
- Add Zest – Use lemon or orange zest for a fruity flair.
- Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.
How to Make Glaze
- Combine ingredients, beat on medium until smooth.
- Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Serving Suggestions
This cake glaze recipe is perfect for topping pound cake, angel cake, bundt cake and even doughnuts! Try it on all of these baked goods:
Powdered Sugar Cake Glaze
The base of this cake glaze recipe is powdered sugar (also known as confectioners sugar and icing powder), it is extremely fine so it creates a wonderfully smooth finished glaze. It’s easy to make this glaze in a stand mixer, but if you don’t have one, you can also beat it by hand with a spatula in a large bowl, just make sure everything is well combined with no lumps.
Add A Glaze To Your Cake!
One of the reasons I love using a glaze is that it is beautiful without any effort at all. Just make, warm and pour! It’s such an easy way to elevate your baked goods and add a hit of sweetness. It’s perfect to decorate cakes fro friends and family, as well as occasion cakes.
How To Add Flavor To Your Cake Glaze
I used vanilla extract in my cake glaze recipe, but you can easily swap the vanilla extract for another flavor like lemon or orange. Add the extract in small quantities and taste as you go so that it’s not too strong.
Tips
- Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
- Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.
- To Store – Store refrigerated in an airtight container.
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Basic Glaze Recipe
Ingredients
- 6 tablespoons butter melted
- 3 cups powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
Instructions
- Combine ingredients, beat on medium until smooth.
- Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Notes
Substitutions
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Heavy Cream – You can substitute milk if needed.
Variations
- Add Zest – Use lemon or orange zest for a fruity flair.
- Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.
Tips
- Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
- Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.
To Store
- Refrigerate – Store refrigerated in an airtight container. Warm and stir well to use.
This was super easy to make and delicious!
Thank you! You’ll have to try my Lemon Glaze next!
Is this enough to top one 9×5 loaf cake or two loaf cakes?
Yes, enjoy!
This was so delightful! It made my lemon bunny cake delish!!!
Thank you, Michaela! I’m so glad you enjoyed it!
nice and easy recipe
Just right! Thank you
Thank you, Marilyn!
Love, Love it.
Thank you, Goldie!
I want to use this on cookies. Will it set as it dries?
It sure does!
Delicious. Made exactly as written, looked just as pictured. Will save this recipe for future use. Thank you so much.
Yay! Thank you for taking the time to share, Sharon!
Thanks so much Julie I’m baking the pound cake right now. I need to know if you have to heat up the frosting each time. Also need to know if you should refrigerate the frosting or not.
Thanks
Refrigerate the frosting if you’re not topping the cake right away. I heat it up slightly before pouring it over the top so that it drizzles beautifully.
Hi Julie,
Try a little orange zest in your glaze! It’s heaven.
Lia
Yes! I actually have an orange glaze recipe that uses both zest and orange juice. It’s sooooo good. I hope you’re having a great week, Lia!
OMG, I can’t wait to bake the pound cake and top it off with that yummy looking glaze. Thank you for sharing, and for keeping it simple.
Thanks, Ivory! Have a beautiful afternoon!
Delicious glaze! I drizzled it over cinnamon muffins. Thank you!
Mmmmm! Thank you!