This simple coffee glaze is smooth, sweet and bold with a proper hit of espresso flavour in every golden drizzle. With just 3 ingredients - coffee powder, powdered sugar and milk - it comes together in just minutes but instantly elevates your pastries and cakes.
And it's great because it's easy to customise for your specific need. Make it thick and drizzle over cakes, Danishes or dip eclairs, or thin it out for crullers or donuts. You can also adjust the coffee hit to your liking and even use decaffeinated if you prefer.
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❤️ Why this recipe works
- Just 3 simple ingredients - coffee powder, icing sugar and milk
- Bold coffee flavour without being watery - using instant coffee gives a bold coffee kick but keeps it easy to thicken or loosen.
- Totally adjustable consistency - add more or less milk, depending on your application.
- Milk gives a smoother, richer finish than just water.
- Coffee strength is customisable: use more or less espresso powder to taste or swap to decaf for a decaffeinated version.
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Ingredients & substitutions
- Icing sugar / powdered sugar: This is the main base of this coffee icing. It's what gives it its 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).
- Instant coffee powder: Depending on how strong you like your coffee, you can use instant coffee powder or instant espresso powder. Granules work too but you'll need to use a little more to get the same intensity of flavour. You can also use decaffeinated instant coffee powder if you prefer.
How to make coffee glaze
This coffee glaze is a super-easy, 1-step recipe. It's so quick and makes a lovely topping for everything from Danish pastries to croissants and even cakes. And it's lovely on top of these Coffee Eclairs.
⬇️Jump to the recipe card for full quantities and instructions.
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Combine the ingredients
Add the icing sugar, coffee powder 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.
Dip or drizzle
Dip or drizzle onto pastries, cakes, cookies or doughnuts.
How to use coffee 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. For some donuts and French crullers, you want just a very thin glaze.
Storage
This coffee 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 coffee glaze recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Coffee Glaze
Equipment
- Mixing bowl
Ingredients
- 1 ½ cups icing sugar (powdered sugar) (195g / ~7oz)
- 5-6 teaspoons whole milk
- 2 ½ teaspoons instant coffee powder or instant espresso powder ⅔
Instructions
- Sift the icing sugar into a small bowl.
- Add the coffee powder and half the milk then mix vigorously to combine.
- Add the remaining milk a little at a time until you have the desired consistency. - For eclairs or a thick drizzle over pastries, you want a consistency where the icing takes 8-10 seconds to settle in on itself again.- For crullers or a thin donut glaze, you'll want it much thinner so it settles in on itself very quickly.
- 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 1 cup of glaze
- Nutrition information is for a full batch.
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