Easy Vanilla Glaze Recipe for Cookies, Scones & Cakes
This Vanilla Glaze takes just a few minutes to whisk together until smooth, thick and glossy. Just three ingredients makes the perfect thick, opaque glaze (icing) to use with cookies, scones, muffins, bundt cakes, donuts, loaf cakes, coffee cakes, sugar cookie recipes and more.
1 1/2 to 3 tablespoons (30 to 60 g) whole milk or heavy whipping cream
1/2 vanilla bean pod, split and seeds scraped (or 1/2 teaspoon real vanilla extract or vanilla bean paste)
Categories
Breakfast
Dessert
Cuisine
British
Steps
To a medium bowl, add the sifted confectioners', milk and vanilla bean seeds (or vanilla extract or paste). Whisk until smooth.
If you have some air bubbles, slowly run your whisk through the glaze to knock them out. Keep covered until ready to use. As the icing sets, the appearance will dull a bit.
Reviews
Stella Applebaum on 2025-11-23 (5 stars): WOW best glaze to drizzle onto scones,
can't wait to try on cookies. True treasure find.
Lauren on 2025-09-22 (5 stars): Hello! I put a glaze on some little bundt cakes I make in the fall. It seems similar to your icing/glaze recipe. I always allow ample time for the glaze to harden. However, if I put the hardened cakes in a sealed container, the glaze gets sticky and loses the crunch. Is there anyway to avoid this? I have always just left the cakes out without being covered to avoid this stickiness. Would love to be able to store them though.
Scott Renninger on 2025-06-08 (4 stars): Hi Rebecca. I used the amounts you listed but 1.5 Tbsp of heavy cream is not nearly enough to get a glaze or icing. I used about 1/4 cup to get to the right consistency. Other than that, it turned out great.
Holly G on 2024-07-20 (5 stars): Wow! The vanilla glaze icing is delish. I made vanilla paste earlier this week and added that. It really ups the flavor! Love it on my scones.
Kat on 2024-06-02 (5 stars): Hi thank you for the recipe! How long can this sit out at room temp if using the heavy cream version?
Jill on 2024-04-14 (5 stars): I cannot wait to make this when I make your coffee cake. Your recipes are well written and easy to follow for we amateurs. Thank you Rebecca.
