This sweet, nutty almond glaze / almond icing is scrumptious and takes just minutes to make. It's such a wonderful topping to drizzle over pastries (aka almond croissants and Danishes), cakes, cookies and even donuts.
Try this chocolate glaze too.
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❤️ Why you'll love it
- Just 3 simple ingredients
- Adds a sweet, nutty finish to your bakes
- Ready in minutes
- Perfect silky finish for cakes, donuts, cookies and pastries
- Easily adjust the consistency to your liking
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Ingredients & substitutions
Jump to the recipe card for full quantities and instructions.
- Icing sugar / powdered sugar: This is the main base of this almond icing. It's what gives it its bright white colour, sweetness and helps it set.
- Milk: This adds richness to the flavour and gives the glaze a creamy mouth feel. You can swap the milk for water but it won't have the same richness. Any milk will work too - you can use dairy milk or a milk alterative (like almond milk).
- Almond extract: You'll get the best flavour from using an extract as opposed to an essence.
How to make almond glaze
This almond glaze is a super-easy, 1-step recipe. It's so quick and makes a lovely topping for everything from Danish pastries to almond croissants and even cakes.
Jump to the recipe card for full quantities and instructions.
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Combine the ingredients
Add the icing sugar, almond extract and half the milk to a mixing bowl and whisk together. Add the milk just a drop or two at a time until it becomes a thick but pourable consistency.
How to use almond glaze
This glaze is great for using on pastries, cakes and cookies. You can adjust the consistency to suit what treat you're using it on. For instance, you'll want it thicker on cookies than on a cake (sitting atop a cookie as opposed to oozing down the sides of a cake. You can adjust the consistency simply by adding less or more milk.
Variations
- Citrus: You can add a little lemon or orange zest for a littly citrus tang.
- Peppermint: Swap the almond extract for a little peppermint extract. Just add a little to start and then add more to taste.
- Dairy free: Swap the milk for a milk alternative like almond milk, oat milk, soy milk or even water.
- Gluten free: Use pure icing sugar / pure powdered sugar which is just sugar with no starches added.
Storage
This almond icing is best used immediately but can be stored overnight. Make sure to keep it in a small container and wrap tightly with plastic wrap. It might need a little warm in the microwave to help mix it up nice and smooth again.
If you made this almond glaze recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Almond Glaze
Equipment
- Mixing bowl
Ingredients
- 1 cup icing sugar (powdered sugar) (130g / 4 ½oz)
- 6-8 teaspoons milk
- ¼ teaspoon almond extract ⅔
Instructions
- Sift the icing sugar into a small bowl.
- Add half the milk and extract and mix vigorously to combine.
- Add the remaining milk a little at a time until you have the desired consistency. It should be thick but pourable for using over pastries or cakes.
- Use immediately or wrap the bowl tightly with plastic wrap for use the following day. You may need to heat it slightly and give it a mix to loosen it up again the following day.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: Makes about ⅔ cup of glaze
- Nutrition information is for a full batch.
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