Vanilla Icing is perfectly sweet and adds warm vanilla flavor to your baked goods. Just add the ingredients to a bowl and whisk! Then drizzle it on cakes, cookies, scones, cinnamon rolls, and more.
This is our go to icing for baked goods and sweet breakfasts. We especially love it on our Lemon Curd Coffee Cake or Blackberry Lemon Bread. But we recommend making some to enjoy with a yummy sweet then saving the rest for later!
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About Vanilla Icing
- Taste - The combination of sugar, vanilla, and milk create a decadent yet light accent for cakes and other sweets.
- Texture - The glaze is thick but light enough to drizzle over your favorite baked goods.
- Effort - This vanilla glaze recipe is easy. All you need to do is mix the ingredients then use it or store it for later.
- Time - It takes just 3 minutes to mix the ingredients.
Ingredients
- Powdered sugar - Powdered sugar is the sweet base for the glaze.
- Milk - Use milk, dairy-free milk, or heavy cream to make the icing creamy. Heavy cream will result in thicker icing; milk or dairy-free milk will result in thinner icing.
- Vanilla bean paste - Vanilla adds a delicious complexity to the glaze. Use high-quality vanilla bean paste or vanilla extract for a true distinct vanilla flavor. Vanilla bean paste will show flecks of vanilla bean in the glaze.
- Kosher salt - Kosher salt accentuates the rich glaze.
See recipe card for quantities.
Substitutions and Variations
- Lemon Vanilla glaze - Add lemon juice and zest for a bright and vibrant glaze.
- Matcha glaze - Try our matcha glaze for a unique and earthy alternative.
- Citrus - Use other citrus juice and zest, like orange, grapefruit, lime, and more.
Instructions
- Mix vanilla glaze - In a bowl, whisk the powdered sugar, milk, vanilla bean paste or extract, and salt until it forms a smooth glaze. If the glaze is too thin, add a little more powdered sugar; if the glaze is too thick, add a little more milk. (Photo 1, 2, and 3)
- Enjoy - Use for bundt cakes, scones, cookies, cinnamon rolls, and more. (Photo 4)
Pro tip - Be sure the baked goods are cool before you glaze them. This ensures the glaze won't run off the baked goods or soak into them too much.
Storage
Store leftover icing in an air-tight container in the refrigerator for up to 1 week for best results. After 1 week, the icing will lose its texture. You can also freeze the icing in a freezer safe bag for up to 2 months.
Recipe FAQs
No, frosting is typically thicker than an icing or glaze. Frosting also usually has a cream cheese or butter base while a glaze typically has a powdered sugar base.
The glaze should remain soft when it dries, but if you have leftover icing, be sure to store it in an air-tight container in the refrigerator or it can harden.
Yes, this icing is great with citrus flavors like lemon or orange. It is also delicious with a little cocoa powder.
Top Tips
- Sift the powdered sugar and whisk it the other ingredients thoroughly so there aren't any clumps.
- Use high quality powdered sugar. The finer the powdered sugar, the smoother the icing will be.
- Use high-quality vanilla extract or vanilla bean paste for a true vanilla flavor. We recommend Nielsen-Massey Vanilla Bean Paste or Madagascar Bourbon Vanilla Extract.
- Use heavy cream for a thicker glaze or milk for a thinner glaze. If you use heavy cream, be sure to shake the heavy cream before adding it to the powdered sugar.
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Simple & Easy Vanilla Icing
Equipment
- 1 whisk
Ingredients
- 1 cup powdered sugar
- 2-3 tablespoon milk, dairy-free milk, or heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt or sea salt
Instructions
- Mix vanilla icing - In a bowl, whisk the powdered sugar, milk, vanilla bean paste or extract, and salt until it forms a smooth glaze. If the glaze is too thin, add a little more powdered sugar; if the glaze is too thick, add a little more milk. Use for cakes, scones, cookies, cinnamon rolls, and more.1 cup powdered sugar, 2-3 tablespoon milk, dairy-free milk, or heavy cream, 1 teaspoon vanilla bean paste or vanilla extract, ¼ teaspoon kosher salt or sea salt
Video
Notes
- Refrigerate leftover icing in an air-tight container in the refrigerator for up to 1 week for best results. After 1 week, the icing will lose its texture. You can also freeze the icing in a freezer safe bag for up to 2 months.
- Let the baked goods cool before you glaze them. This ensures the glaze won't run off the baked goods or soak into them too much.
- Sift the powdered sugar and whisk it the other ingredients thoroughly so there aren't any clumps.
- Use high quality powdered sugar. The finer the powdered sugar, the smoother the icing will be.
- Use high-quality vanilla extract or vanilla bean paste for a true vanilla flavor. We recommend Nielsen-Massey Vanilla Bean Paste or Madagascar Bourbon Vanilla Extract.
- Use heavy cream for a thicker glaze or milk for a thinner glaze.
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