Vanilla Butter Glaze

"This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Wendy H. photo by Wendy H.
photo by DiverseCity photo by DiverseCity
photo by DiverseCity photo by DiverseCity
Ready In:




  • Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
  • Let stand 3 minutes or until thickened.
  • Drizzle on cake.

Questions & Replies

  1. Do you have to use butter to make a glaze. Can I leave out the butter


  1. Yum, yum, yummy! Made this to drizzle over Grandma Paula's Sour Cream Pound cake and it's perfect! Thanks for the great recipe!
  2. I made this in a big hurry to finish my last Mother's Day dessert. I didn't read it well and used room temp butter. It was an "oh crap" moment. I tried microwaving it in small increments and it worked. No waiting for it to thicken. I just microwaved it until desired consistency and poured. I doubled recipe because I like a thicker layer of icing. Worked great! Thank you for sharing this quick, lovely recipe.
  3. Taste GoOD ??
    • Review photo by Wendy H.
  4. I used this vanilla glaze to frost a Dark Chocolate Bundt cake. It was quick and easy to make. Unfortunately the glaze broke on me. Not sure what I did wrong, but I did something. It didn't look pretty but still tasted great. Thanks for sharing V... Made for What's on the Menu? Tag Game 2017.
  5. Delicious


  1. I used this to top cupcakes for my son's birthday. The only change I made was using milk instead of water. Perfect!
  2. Use room temp butter, mix, then microwave in small increments until you get desired texture and apply to cake. No waiting to thicken! Great when your in a hurry.
  3. This is a very good glaze recipe.<br/>It is very buttery and goes well with the amount of sugar, it blends well. Has great flavor.<br/>It has a smooth texture and the amount of time to wait for it to thicken is perfect for drizzling.<br/><br/>I made a cherry vanilla cake and replaced the 1 1/2 tsp of vanilla with 3/4 tsp of grenadine and 3/4 tsp of vanilla. Went perfect with my cake.


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