Silky, pourable glaze with bright vanilla flavor; sets to a light candy shell on warm donuts.
If glaze becomes too thick, whisk in milk 1 teaspoon at a time until pourable. If glaze is too thin, sift and whisk in more powdered sugar, 2 tablespoons at a time.
Use warm donuts for best glaze adhesion; glaze will set quickly on heat. Glaze sets at room temperature in 10–15 minutes; work quickly after mixing.
Ingredients
Scale
Measurement units
- 2 cups powdered sugar (in glaze from previous step)
- 3 tablespoons whole milk (add gradually to avoid lumps)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (enhances vanilla flavor)
Ingredients
Scale
Measurement units
- 2 cups powdered sugar (in glaze from previous step)
- 3 tablespoons whole milk (add gradually to avoid lumps)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (enhances vanilla flavor)
Instructions
Mix glaze base
Sift powdered sugar (2 cups), sifted into medium bowl to remove lumps.
Whisk in milk, one tablespoon at a time, until glaze reaches pourable consistency.
Whisk in vanilla extract (1 teaspoon) and salt (⅛ teaspoon) until smooth and combined.
Equipment: medium bowl, whisk
Glaze donuts
Dip top of each warm donut into vanilla glaze, allowing excess to drip off, then set on wire rack or parchment.
Let glaze set at room temperature for 10–15 minutes before serving.
Before you cook
Cook notes
- • Use warm donuts for best glaze adhesion; glaze will set quickly on heat.
- • If glaze becomes too thick, whisk in milk 1 teaspoon at a time until pourable.
- • If glaze is too thin, sift and whisk in more powdered sugar, 2 tablespoons at a time.
- • Glaze sets at room temperature in 10–15 minutes; work quickly after mixing.
- • Vanilla extract can be replaced with almond extract, maple extract, or omitted for plain glaze.
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