Lavender Glaze for Cakes (Print View)
Delicate floral glaze infused with lavender for drizzling over baked goods
# What You Need:
→ 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
# 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. Avoid boiling to prevent scorching. Remove from heat and let steep for 5 minutes to extract floral essence.
02 - Pour the infused milk through a fine-mesh strainer to remove all lavender buds. Allow the strained milk to cool slightly before incorporating into the glaze mixture.
03 - In a mixing bowl, whisk powdered sugar with 2.5 to 3 tablespoons of the lavender-infused milk. Add lemon juice if desired for brightness. Whisk vigorously until completely smooth and reaching a pourable consistency.
04 - Evaluate the glaze texture. Add additional lavender milk, one teaspoon at a time, to thin if needed. Alternatively, incorporate more powdered sugar, one tablespoon at a time, to thicken. Whisk thoroughly after each adjustment.
05 - Drizzle or spread the finished glaze over completely cooled baked goods such as cakes, scones, or cookies. Let stand for at least 10 minutes to allow the glaze to set properly before serving.
# Expert Tips:
01 -
- The floral aroma transforms ordinary baked goods into something that feels like a French patisserie treat
- Takes literally seven minutes from start to finish but makes everything look professionally finished
02 -
- Overheating the milk makes lavender bitter, so keep it gentle and remove it as soon as you see steam
- The glaze thickens as it sits, so err on the side of slightly too thin when you first mix it
03 -
- If the lavender flavor seems too subtle, add a pinch more buds to the warm milk and steep an extra minute
- A tiny drop of purple food coloring makes this visually stunning on plain cakes