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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!
Vanilla Glaze with Butter
How have I never put butter in my vanilla glazes? I am truly disappointed in myself. This is something I should have thought of years ago. Butter (like bacon) 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. I might just have ruined you forever, I’m sorry. Now, I don’t mess around with any lil’ bit of butter. 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. Heck, if you are feeling frisky, just go ahead and use three tablespoons.
Karlynn
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Buttery Vanilla Glaze
Ingredients
- 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
Instructions
- 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
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.
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Please rate this recipe in the comments below to help out your fellow cooks!
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!
Sarah S Chettouh says
Oh and I used whole milk as that’s what I had on hand.
Eileen Swenson says
I made this with milk, instead of cream or half and half, and it is excellent!!! Definitely a keeper!! Thanks!!!!!
James Spell says
Whst kind of cream do you used??
Karlynn Johnston says
Half and half or coffee cream since that’s usually what we have!
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.
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!
April says
Love it! My go to now when I need glaze. Next time I’m going to use almond extract.
Ana Maria Villarreal says
If I don’t have cream to make this ? Can I use regular milk??
Lee says
It says 4.5 hrs cooking time. Is that correct? Or a mistake? I don’t see any cooking.
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!
Bethany Milligan says
Mmmm those look yummy!
The Kitchen Magpie says
The cinnamon bun recipe is coming right up as well!