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The Best Vanilla Glaze

One of the best things about pound cake is that final glaze. No matter the flavor, when I see that glaze fall over the side of that cake, it just makes me so happy.

But glaze can be tricky. And one of the top questions I’ve been getting lately is “how do I keep my glaze from getting too thin”?

It’s a good question. And I have the answer for you today! It will be especially useful for you with the cakes in the Twelve Days of Pound Cake Holiday Event! There’s a modified version of this glaze on the Snickerdoodle Pound Cake that I posted earlier!

The Answer

Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a hurry.

But most glazes take a minute to really come together. At the outset, it can look to your naked eye like you have way too much confectioner’s sugar in the bowl.

But you have to keep stirring. What seems like way too much sugar will blend in beautifully, and your glaze will be thick and pourable and ready to go.

Here’s a quick video to show you how it’s done!

Oh, and I have a little trick too. Because of course I do. And that trick is heavy cream.

Want the recipe for the best vanilla glaze ever? Here you go!

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The Best Vanilla Glaze


  • Author: Shani

Description

This vanilla glaze is easily customizable to fit any pound cake!  This basic glaze is thick, sets up beautifully, and serves as a great base for pound cake toppings like sprinkles, nuts, toasted coconut, and many more!


Ingredients

Units Scale
  • 120 g confectioner’s sugar
  • 1/8 tsp fine salt
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1/2 tbsp heavy cream

Instructions

  1. Add the confectioner’s sugar and salt to a medium sized bowl.
  2. Add vanilla and two tablespoons of whole milk to the bowl.  Stir with a small spoon or whisk until the mixture is somewhat lumpy but all of the confectioner’s sugar is incorporated.  Don’t add any more milk at this point.  Just keep stirring!
  3. Once the confectioner’s sugar is incorporated and the mixture is lumpy, add the heavy cream.  Stir until the mixture is thick but pourable.  The mixture should have the texture of very thick honey.  If it is too thick to pour, add whole milk, 1/2 teaspoon at a time, until it is just pourable.
  4. Using a spouted liquid measuring cup, a spoon, or a squeeze bottle, add the glaze to your cake.  If the glaze sits for a while before you use it, give it a quick stir and it will be ready to use!

Notes

  • Resist the urge to add more than two tablespoons of milk at the outset.  Just keep stirring!
  • This recipe can be doubled.  I often use double this recipe for my cakes because I like a lot of glaze.

I hope this quick post helps you with this technique, and that this becomes your go-to glaze recipe! Feel free to tag me on Instagram @beginwithbutter if you try it and love it!

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