Simple and Easy Cake Glaze (without butter)
Servings: 1.25 cups
Make a simple and easy cake glaze without using butter to cover cakes, sweet breads and even cupcakes plus four flavor variations.
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Ingredients
For vanilla glaze:
- 3 cups confectioner's sugar (sifted is best; sift after measuring)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ⅓ cup milk (can add more teaspoons as needed)
For the chocolate glaze:
- 2 ½ cups confectioner's sugar (sifted is best; sift after measuring)
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅓ cup milk plus 1 tablespoon (can add more teaspoons as needed)
For the lemon glaze:
- 3 cups confectioner's sugar (sifted is best; sift after measuring)
- ⅓ cup lemon juice (optional: can add ¼ teaspoon lemon extract for extra lemon flavor plus lemon zest if desired)
- 1 drop yellow gel food coloring (optional)
For almond glaze:
- 3 cups confectioners sugar (sifted is best; sift after measuring)
- ½ teaspoon almond emulsion or extract (I use LorAnn's almond emulsion)
- ⅓ cup milk (can add more teaspoons as needed)
Instructions
For all the glazes:
- In a mixing bowl, add all of the ingredients and mix well with a fork first, then switch to a whisk and mix until smooth. (If you start off mixing with a whisk, the glaze seems to clog up, so starting off with a fork first , then moving to a whisk makes things easier.)
- Once mixed, check the consistency. If it’s too thick for drizzling, add more milk a teaspoonful at a time and mix after each additional teaspoon. If too thin, add a ¼ cup of confectioner's sugar at a time and mix well.
- Drizzle, spoon or pour over cooled bundt cakes, pound cakes, sweet breads, cooled cupcakes, single layer cakes, cookies, brownies, cinnamon rolls etc.
- See the notes section for additional information on making this glaze, using it and storing it.
Notes
* Makes enough glaze to cover a large bundt cake, or two loaf cakes or sweetbreads or around 24 cupcakes.
* The consistency will depend on many factors including how humid it is at your location. Adjust the glaze as needed by adding more milk or confectioner's sugar.
* The glaze will get smoother if you sift the confectioner's sugar after measuring it.
* Keep the glaze covered until it's ready to be used as it will form a crust on the top and firm up a bit.
* To use this as a cookie glaze, you can add a tablespoon of corn syrup to the glaze and mix well. This will cause the glaze to firm up better on cookies. How to Store: This glaze should be stored in an airtight container and can be kept at room temperature for several days. For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer questions you may have about ingredients, substitutions and other questions. Nutritional values are an estimate. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
* The consistency will depend on many factors including how humid it is at your location. Adjust the glaze as needed by adding more milk or confectioner's sugar.
* The glaze will get smoother if you sift the confectioner's sugar after measuring it.
* Keep the glaze covered until it's ready to be used as it will form a crust on the top and firm up a bit.
* To use this as a cookie glaze, you can add a tablespoon of corn syrup to the glaze and mix well. This will cause the glaze to firm up better on cookies. How to Store: This glaze should be stored in an airtight container and can be kept at room temperature for several days. For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer questions you may have about ingredients, substitutions and other questions. Nutritional values are an estimate. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.