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vanilla glaze recipe
- Total Time: 5 minutes
- Yield: 1.5 cups glaze (sufficient for 12–18 cookies or 1 cake) 1x
- Diet: Vegetarian
Description
This quick and easy vanilla glaze features exotic cardamom and delicate rosewater, perfect for elevating homemade pastries, muffins, or cookies with a smooth, shiny, bakery-quality finish.
Ingredients
- 2 cups (250 g) powdered sugar, sifted
- 0.25 cup (60 mL) whole milk, at room temperature
- 1 teaspoon (5 mL) alcohol-free vanilla extract
- 0.5 teaspoon (2.5 mL) ground green cardamom
- 0.5 teaspoon (2.5 mL) food-grade alcohol-free rosewater
- 2 tablespoons (15 g) finely crushed unsalted pistachios, for garnish
- 1 tablespoon (5 g) dried edible rose petals, for garnish
Instructions
- Sift the Sugar: In a medium-sized bowl, sift the 2 cups (250 g) of powdered sugar. This crucial step removes any lumps, ensuring your glaze will be wonderfully smooth and easy to drizzle. The sugar should feel light and airy when ready.
- Combine Wet Ingredients: To the sifted sugar, add the 0.25 cup (60 mL) room temperature whole milk, 1 teaspoon (5 mL) alcohol-free vanilla extract, 0.5 teaspoon (2.5 mL) ground green cardamom, and 0.5 teaspoon (2.5 mL) food-grade alcohol-free rosewater. The mixture will look a bit separated at first.
- Whisk to Perfection: Whisk all ingredients vigorously for 1-2 minutes until the mixture is completely smooth, free of lumps, and has a consistent, pourable yet slightly viscous texture. (If your vanilla glaze is too thick, add a few drops more milk; if too thin, add a small pinch more sifted powdered sugar until it feels right on the whisk.)
- Prepare Garnishes: Ensure your 2 tablespoons (15 g) unsalted pistachios are very finely crushed (a mortar and pestle or a small food processor works perfectly). Gently tear the 1 tablespoon (5 g) dried edible rose petals into smaller, delicate pieces if needed; they should look airy and light.
- Glaze Cooled Goods: Confirm your baked good (like cake, doughnuts, or cookies) is completely cooled to the touch. Drizzle the cardamom-rose vanilla glaze over the surface using a spoon, allowing it to gently cascade down the sides in an appealing pattern. The glaze should flow smoothly, coating the surface.
- Garnish Immediately: While the glaze is still wet and glistening, artfully sprinkle the finely crushed pistachios and dried edible rose petals over the surface. (For a distinctive look, I sometimes concentrate the garnish along a central line for a more professional finish.)
Notes
For a dairy-free option, use plant-based milk. Adjust thickness by adding more powdered sugar (for thicker) or milk (for thinner). Always sift powdered sugar to prevent lumps. The glaze is ready when it drizzles easily but coats the spoon, with a subtle, sweet cardamom-rose aroma. Consider swapping rosewater for lemon juice for a bright citrus twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: General
Nutrition
- Serving Size: 1.5 tablespoons (20 g)
- Calories: 70 calories
- Sugar: 16 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 1 mg
Keywords: vanilla glaze, cardamom, rosewater, easy dessert, quick recipe, garnish, frosting, bakery quality, sweet topping
