Simple Vanilla Glaze

Jump To Recipe Jump To Video

This simple vanilla glaze can be whipped up in just a minute or two, and I love to use it for a touch of elegance.  I use it most often on my pound cakes, but it is very versatile!  You may wish to experiment with different flavorings too.  Enjoy ;0)

Simple Vanilla Glaze by


This easy vanilla glaze is a great finishing touch for pound cakes and bundt cakes. The photo above is our Classic Pound Cake- if you haven't tried it, make sure that you do! SO moist, easy, and delicious!


Simple Vanilla Glaze

Simple Vanilla Glaze for Pound Cakes

I love to drizzle this simple glaze onto pound cakes and bundt cakes!


Ingredients for a Simple Vanilla Glaze

  • 1 cup confectioner's sugar, sifted
  • 1-2T milk
  • 1tsp vanilla extract (use clear imitation vanilla if you need a true white glaze)


  1. Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
  2. Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).


This glaze is a great finishing touch for pound cakes an bundt cakes!

This glaze is a bit on the sheer side.  If you want a more opaque look, you have a few options-- you can double dip your cupcakes into the glaze, frost a thin coat of buttercream beneath the glaze, or you can follow the thicker, spreadable variation below….


If you prefer a thicker, frosting-like consistency, try this variation….

1 cup confectioner's sugar, sifted

1Tablespoon, plus 1 teaspoon milk

1 teaspoon vanilla extract

* This is one of the sugar coatings that we used in the Glazed Cupcake video.  I use a little spatula to spread the glaze, rather than dipping the cupcake.


****One more thing re: thinner consistency glazes--I usually do not level my cupcakes when glazing---but if you do, you'll want to make sure that you frost over any holes that you have in your cupcake with buttercream before dipping.  If you do not do this, your glaze will seep down into your cupcake--and the hole will return.

Also, always cover your bowls of glaze with a damp paper towel when not in use to prevent the sugar from crusting over or crystallizing.

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 2 MB. You can upload: image. Drop file here


  1. Hi :-)
    I wanted to ask if it is possible to cover a cake with the "simple vanilla glaze" an possibly also cover it with fondant afterwards? I want to make a really nice cake for my mum, but she doesn't like buttercream that much and now I don't know what to use instead to cover the cake! Thanks a lot for your help!

  2. Hi Tatjana-- I have never tried covering an entire cake with the glaze. I'm just not sure. I think it may be more difficult to get the smoothness that is ideal for covering with fondant. How does your mom feel about ganache? You could use our "Simple Spreadable Ganache" which is just the common ratio of 2:1 chocolate to cream for dark or semi-sweet chocolate, or 3:1 ratio of chocolate to cream for white or milk chocolate. It firms up nicely and is a good foundation for fondant.

  3. Oh perfect, well then I will try the "Simple Spreadable Ganache" with white chocolate! Thanks a lot for your advice!!!

  4. Hi! I want to make a chocolate cake with white glaze over it. I would like to poure it and create the "falling"effect, but at the same time i would like an opaque look. Which one do you recommend?

  5. Hi Michelle, you can use the Simple Vanilla Glaze. If you want it to be a bit thicker just decrease the liquid used.....or leaving the liquid at 2 Tablespoons, add more confectioners sugar. You will achieve a more opaque look by doing a second pour over the first.

  6. How would this do for angel food cupcakes? I'm looking for frosting options for a wedding coming up. Thanks Deb K.

  7. Hi Deb, You could use this for a simple smooth glaze. Dip the cupcakes upside down in the glaze, letting it drip before turning upright. It is rather see through so the cupcakes may need to dry and be dipped again to get the coverage you want. If adding sprinkles, do so before the glaze dries. You could also pipe it on if you feel that would give you more control. You might want to half the recipe and give it a try to see if you like the look.

  8. I got a pound cake and it had a sugar on top of it and that cake just melts in your mouth! It is out off this world! Its made by Cakes by Jane. You can go in their web site and order the cake. What I love about the sugar on top is that it's like crystalize .They told me it was regular sugar. It's a southern pound cake they found in the southern book years ago. Can you tell me how it;s made