Easy Glaze Recipe

LAST UPDATED: May 20, 2020 | PUBLISHED: Oct 04, 2013 | By: Julie Blanner
Cake glaze drizzled over a pound cake

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

  1. Combine ingredients, beat on medium until smooth.
  2. 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:

Glaze being poured onto a cake

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. 

Shot of the icing being poured

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.
A glazed cake on a marble surface

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The best glaze recipe - perfect for cakes, donuts and more!

Basic Glaze Recipe

Julie Blanner
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’s perfect for topping pound cake, angel cake, bundt cake and even doughnuts!  It requires just 4 staple ingredients and less than 5 minutes of time to make.
5 from 10 votes
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 10
Calories 219 kcal

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.

 

Nutrition

Calories:219kcalCarbohydrates:36gFat:8gSaturated Fat:5gCholesterol:24mgSodium:63mgSugar:35gVitamin A:280IUCalcium:5mg
Keywords glaze, how to make glaze
Did you Make This Recipe?Mention @JulieBlanner
 
Disclosure

mini loaves of bread gift wrapped