Storage Notes

The vanilla glaze will thicken as it sits. If using the same day it’s made, keep on the counter in an airtight container until ready to use. If storing longer than the day, it will keep in the fridge for up to 1 week. Bring to room temperature before using. It may need more milk to bring it to the proper consistency before serving.

Scaling the Recipe

This baking staple recipe can easily be scaled up or down (doubled or halved), depending on what you're baking. Always add liquid to adjust the consistency in small increments. Remember, a little goes a long way! For reference, I would use the recipe, as written, for cookies or light drizzles (as shown on the coffee cake in the photos above the recipe).  If I wanted thick, drippy coverage for a bundt cake, I would use 1 1/2 cups (180 g) confectioners' sugar with 2 1/2 tablespoons (50 g) whole milk (or heavy cream); or perhaps even double the recipe.

Adjusting the Consistency

See section above recipe What's the Difference Between Glaze vs Icing for more details on how to customize this recipe depending on what you're making. If you want a thin, translucent glaze, you'll need to add additional liquid in 1 teaspoon increments, whisking in between each addition. If you've made it too thin, add 1 tbsp (7 g) confectioners' sugar whisking in between additions until you reach the desired consistency. Additionally, for a really thick vanilla icing, replace the milk with heavy cream (heavy whipping cream). You'll need to add more heavy whipping cream to make it pourable. Again, add in 1 teaspoon increments until you get the desired consistency. **Using vanilla bean paste or extract will slightly darken the glaze (so it's not a bright white), as well as make it a bit thinner. If you want a bright white, thick glaze/icing, use actual vanilla bean seeds and heavy whipping cream.

Milk

I prefer whole milk in this recipe as it produces a thicker glaze. In a pinch, you can use skim milk. If it produces a thinner glaze, add more confectioners' sugar to balance it out. For the thickest glaze, use heavy whipping cream.

Sifting

It's important to sift the confectioners' sugar for the smoothest possible vanilla icing. If you don't have a fine-mesh sieve for sifting, whisk the powdered sugar well and break up any clumps before adding the liquid.