Prep 3 mins
Cook 0 mins
I would say that this is one of my favorite glazes that is great on almost anything. I use this glaze on my homemade Louisiana Crunch Cake, on homemade doughnuts, and on cinnamon rolls! Delicious!!!
- 473.18 ml confectioners' sugar
- 59.14 ml butter, melted
- 59.14 ml evaporated milk
- 2.46 ml pure vanilla extract
- 2.46 ml almond extract
- In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
- Drizzle over desired desserts.
Thank you for posting this! It is exactly what I have been searching for! I use this on my almond poppyseed cake and it makes it so much better. I've tried many other glaze recipes in the past and they are always too liquidy and just soak into the cake and become sticky. This recipe has a delicious flavor and is more like an icing when it dries, which is what I like. It is like the glaze on old fashioned doughnuts and the pudding ring cakes you find at the grocery store. This would be great on almost any dessert. Thanks again, this recipe is definitely a keeper and I'm so glad you posted it!
Perfect glaze; it has been my go-to since I discovered it last year. Almond-vanilla, but also almond-orange; I've also omitted the almond altogether for just citrus & vanilla flavoring when folks had nut allergies. In a pinch, you can use half-n-half or heavy cream for the evaporated milk (with heavy cream, you need a slight splash more to achieve the correct consistency). Yum!
The glaze is easy to make. The flavor is great too. I added another 1/2 tsp each of vanilla and almond extract and another additional 1/4 c evaporated milk. Also added a 1/8 tsp of salt. After mixing the glaze I set it aside while working on the Louisiana Crunch Cake. The cake turned out so wonderful. However, I noticed that the glaze has a grainy texture. I therefore poured all the glaze into a non stick pan and brought it to a boil for 5 min while constantly stirring the mixture. <br/>I transferred the glaze in my Pyrex measuring cup to cool. After, I drizzled it over the cake. There was at least 1/3 cup over but my husband loved the glaze and asked me to pour it all in the hole in the center of the cake. He wanted every drop. <br/>I'll be using your glaze for other recipes and just change the flavor. Thank you.