Powdered Sugar Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- 1/8 tsp salt
Mix together all the ingredients with a fork or whisk.
Sifting the powdered sugar is optional; I usually don't bother because it dissolves pretty well.
- If you want your glaze to be white use a clear vanilla extract. The usual brown stuff will tint the glaze.
- Add more milk to make it thinner or more powdered sugar to make the glaze thicker.
- Add another flavor of extract instead of the vanilla, or with the vanilla in place of some of the milk for more flavor. Peppermint, lemon and almond are good choices
How To Use Glaze
Use a cooling rack so any extra glaze can drip off. Drizzle the glaze with a fork, ladle with a spoon or pour the glaze into a plastic bag and cut off a tiny hole in the corner to pipe the glaze. You can also spread it with a spatula.
How to Freeze
It's way faster to mix up a fresh batch than thaw this so I don't usually bother although you could freeze any leftover sugar glaze you have in a small freezer bag.
Glazed baked goods should be given enough time for the glaze to set before packaging them like normal for the freezer, wrap in plastic wrap and tin foil or in a freezer bag. Label, date and add to your freezer inventory.
How to Thaw
Frozen glaze should be thawed in the fridge because of the milk.
Glazed baked goods should be thawed in the fridge or on the counter for a few hours or overnight.
Learn more about freezing baked goods .
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