Lavender Glaze (Printable Version)

Fragrant floral glaze with delicate lavender notes, ideal for drizzling over cakes, scones, and cookies.

# What You'll Need:

→ Lavender Milk

01 - 2 tablespoons dried culinary lavender buds
02 - 1/4 cup whole milk or dairy-free alternative

→ Glaze Base

03 - 2 cups powdered sugar, sifted
04 - 1 teaspoon fresh lemon juice (optional)

# Directions:

01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, approximately 2 minutes. Remove from heat immediately, cover, and let lavender steep for 5 minutes to extract floral essence.
02 - Pour lavender mixture through a fine-mesh strainer into a clean container, pressing gently to extract all milk. Discard lavender buds and allow infused milk to cool until lukewarm.
03 - Place powdered sugar in a mixing bowl. Gradually whisk in 2.5 to 3 tablespoons of lavender-infused milk. Add lemon juice if using for brightness. Continue whisking until completely smooth and free of lumps.
04 - Check glaze texture. For a thinner consistency suitable for drizzling, add infused milk 1 teaspoon at a time. For thicker spreading consistency, incorporate additional powdered sugar 1 tablespoon at a time.
05 - Pour or spread glaze over completely cooled baked goods including cakes, scones, or cookies. Allow glaze to set at room temperature for at least 10 minutes before serving or storing.

# Expert Hints:

01 -
  • It transforms ordinary baked goods into something that feels like it came from a patisserie
  • The floral fragrance alone makes your kitchen feel extraordinary
  • Takes seven minutes but tastes like you spent all day
02 -
  • Overheating the milk makes lavender taste bitter and medicinal instead of sweet
  • The glaze thickens as it sits, so make it slightly thinner than you think you need
  • Sifted powdered sugar prevents lumps that won't disappear no matter how much you whisk
03 -
  • Grind the dried lavender slightly with a mortar and pestle before infusing for faster flavor release
  • A tiny pinch of salt balances the sugar and intensifies the floral notes

Go Back