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”? Luckily, the Best Vanilla Glaze answers that question perfectly!

It’s a good question. And I have the answer for you today! It will be especially useful for you with all of the pound cakes on the BwB site!

This is a photo of the Best Vanilla Glaze on a Vanilla Pound Cake.

The Answer: The Best Vanilla Glaze

Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a big hurry. And glaze will trick you into thinking that you need more liquid than you do.

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.

Oh, and I have a little trick too. Because of course I do. And that trick is to stir. very. slowly. You don’t want to incorporate air into your glaze.

Want the recipe for the best vanilla glaze ever? Here you go! (and psst…if you want the “magic cup” that I use to pour the perfect final glaze over my cakes and cinnamon rolls, you can grab it from my Amazon Storefront! **I get paid a small commission if you purchase from this link**)

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The Best Vanilla Glaze

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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!

  • Total Time: 5 minutes
  • Yield: 2 pound cakes 1x


Units Scale
  • 360 g (3 c) confectioner’s sugar
  • 1/4 tsp fine salt
  • 1/2 tbsp pure vanilla extract
  • 34.5 tbsp whole milk (see note)


  1. Add the confectioner’s sugar and fine sea salt to a medium sized bowl.  If the confectioner’s sugar is very clumpy before starting, make sure to sift it.
  2. Add vanilla and 3 tablespoons of whole milk to the bowl.  Stir very slowly with a small whisk or spoon until the mixture is somewhat lumpy but most of the confectioner’s sugar is moistened.  Don’t add any more milk at this point.  Just keep stirring until the liquid stops hydrating the confectioner’s sugar.  
  3. Add whole milk 1/2 teaspoon at a time, stirring after each addition until the glaze stops loosening.  With practice, you’ll become a pro!  
  4. Keep gradually adding whole milk and stirring until the glaze is thick but pourable.  The final glaze should have the texture of very thick honey.  You’ll know it has reached the correct consistency when there’s no confectioner’s sugar locked in your whisk and the glaze ribbons back into the bowl.
  5. Using a spouted liquid measuring cup, a spoon, or a squeeze bottle, add the glaze to your completely cooled cake (note the “completely cooled” part, as a warm cake will thin your glaze!).  If the glaze sits for a while before you use it, give it a quick stir and it will be ready to use!


  • Resist the urge to add more than three tablespoons of milk at the outset.  Just keep stirring until that confectioner’s sugar is a lumpy mess and most of it is hydrated!
  • This recipe can do a great double glaze on a pound cake, or it can be used to make two pound cakes.  
  • You’ll want fine sea salt (table salt) for this recipe.  Kosher salt will not dissolve in the final mixture, and will give you crunchy bits of salt in your final glaze.
  • Author: Shani
  • Prep Time: 5 minutes

I hope this quick post for the Best Vanilla Glaze 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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