Buttery Vanilla Glaze

5 from 22 votes
Jump to RecipePinSave to Favorites

This post may contain affiliate links. See my privacy policy for details.

Everyone needs a great vanilla glaze recipe in their baking repertoire and my buttery vanilla glaze is it! This is great on cakes, cinnamon buns and more!

cinnamon rolls coated in buttery vanilla icing glaze on a plate

Vanilla Glaze with Butter

Butter makes everything better. A simple vanilla glaze is a baking basic that everyone should know how to make. You need it for cakes, muffins, some cookies,sweet breads, the list goes on and on. The taste of this glaze however is far from simple.

The butter gives it a luxurious mouth feel that you just don’t get with a plain glaze and once you make this one, you’re never going back to a butter-free glaze life again. You are going to use a full two tablespoons of melted butter in this, that’s the same amount of cream that you use as well.


If you want to thin this out and make it more buttery flavored, add an extra tablespoon of butter to the recipe!

cinnamon rolls coated in buttery vanilla icing glaze on a plate (close-up)

Other Delicious Icings & Glazes

If you are wondering what those delicious treats are in the pictures above, those are my Quickie Homemade Cinnamon Rolls which are topped with this very icing. They are super delicious and easy to make, I highly recommend you give them a try!


Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Buttery Vanilla Glaze

How to make a rich, buttery vanilla glaze for your cakes, muffins and breads! Once you use butter in it, you’ll never go back to a plain glaze again!
5 from 22 votes
Prep Time
2 minutes
Total Time
2 minutes
Karlynn Johnston


  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons cream half and half or whipping cream work
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2-3 tablespoons melted butter


  • Combine all ingredients in a measuring cup and stir together until there are no lumps.
  • To adjust the consistency, add more or less cream until desired consistency has been reached.
  • Drizzle on cakes, muffins, cinnamon buns and more!

Nutrition Information

Calories: 1010kcal, Carbohydrates: 180g, Fat: 34g, Saturated Fat: 21g, Cholesterol: 102mg, Sodium: 508mg, Sugar: 176g, Vitamin A: 1150IU, Calcium: 19mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Pin this recipe to your DESSERTS BOARD and Remember to FOLLOW ME ON PINTEREST

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Sarah S Chettouh says

    My glazes always tasted funny to me and then I found this one… It is seriously AMAZING!!! It’s the only glaze I use anymore!5 stars

    • Sarah S Chettouh says

      Oh and I used whole milk as that’s what I had on hand.5 stars

      • Eileen Swenson says

        I made this with milk, instead of cream or half and half, and it is excellent!!! Definitely a keeper!! Thanks!!!!!

    • Karlynn Johnston says

      Half and half or coffee cream since that’s usually what we have!

  2. Jim Nelson says

    Hi! I tried this, but (because of the butter?) the result was grainy, it wasn’t silk and smooth. Could it be that the cream was straight from the fridge? I did however mixed it very well, for 4-5 minutes with a fork, in ceramic bowl. Was it the bowl that wasn’t metallic? I can’t figure out what made it to be like that, like sand:) Did this ever happen to you? I really don’t know what to do for future batches, and the butter sounds like a great addition to the icing.
    Any help/suggestions would be appreciated!
    And of course, thank you for the idea and the recipe!

    • HeikkiLu says

      Did you use regular sugar and not confectioner’s? That would make it grainy.

  3. Roxanna says

    If I don’t have cream, can I use evaporated milk?

    • Karlynn Johnston says

      Yes,the texture will be slightly waterier though, so use a little less!5 stars

    • April says

      Love it! My go to now when I need glaze. Next time I’m going to use almond extract.5 stars

  4. Ana Maria Villarreal says

    If I don’t have cream to make this ? Can I use regular milk??

  5. Lee says

    It says 4.5 hrs cooking time. Is that correct? Or a mistake? I don’t see any cooking.

  6. Sadie Miller says

    can you tell me what cream is cooking cream?

    • Sadie Miller says

      This was for a soup recipe so I wasnt sure ,I used cream I had in the fridge says half and half 10% hope that is okay. Recipe just said cooking cream

    • The Kitchen Magpie says

      I use half and half for baking unless I specify whipping!

      5 stars

  7. The Kitchen Magpie says

    The cinnamon bun recipe is coming right up as well!

Leave a Comment or Recipe Tip

Recipe Rating