Lavender Glaze (Printable View)
Fragrant floral glaze with delicate lavender notes for baked goods
# Ingredient List:
→ Lavender Milk
01 - 2 tablespoons dried culinary lavender
02 - 1/4 cup whole milk or dairy-free alternative
→ Glaze Base
03 - 2 cups powdered sugar
04 - 1 teaspoon lemon juice, optional for brightness
# How to Make It:
01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, approximately 2 minutes. Do not boil. Remove from heat and let steep for 5 minutes to extract floral essence.
02 - Pour the lavender-infused milk through a fine-mesh strainer to remove all buds. Allow the strained milk to cool slightly before proceeding.
03 - Place powdered sugar in a mixing bowl. Gradually whisk in 2.5 to 3 tablespoons of the lavender milk, adding lemon juice if desired. Continue whisking until completely smooth and pourable.
04 - Check glaze texture. If too thick, add more lavender milk 1 teaspoon at a time. If too thin, incorporate additional powdered sugar 1 tablespoon at a time until desired coating consistency is achieved.
05 - Drizzle or spread the finished glaze over completely cooled baked goods such as pound cake, scones, sugar cookies, or bundt cake. Let set for at least 10 minutes before serving to allow proper firming.
# Expert Suggestions:
01 -
- It turns store-bought cookies into bakery-worthy treats in under ten minutes
- The subtle floral flavor surprises and delights everyone who tries it
- You probably have everything you need in your pantry right now
02 -
- Never boil the lavender milk or it will turn bitter and unpleasant
- The glaze thickens as it sits so err on the side of slightly too thin when mixing
- A little goes a long way with this delicate flavor
03 -
- Grind the dried lavender slightly with a mortar and pestle before infusing for more intense flavor
- Add a drop of vanilla extract if you want to round out the floral notes