Sweet, smooth and with the unmistakable flavour of raspberries, this raspberry glaze is a dream topping for anything from doughnuts to pastries. It's ridiculously quick and easy to mix together and takes anything you add it to, to another level.
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❤️ Why this recipe works
- Just 3 simple ingredients - raspberries, icing sugar and milk
- Bright raspberry flavour without being watery - using fresh raspberries gives a bold berry kick but keeps it easy to thicken or loosen.
- Totally adjustable consistency - add more or less milk, depending on your application.
- Fresh or frozen raspberries work fine, making this glaze great for any time of year, and it can be made at a moment's notice.
- Milk gives a smoother, richer finish than just water.
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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).
- Raspberries: Use fresh or frozen raspberries here. I find peak season raspberries will give the best punch of raspberry flavour, but frozen still work well.
How to make raspberry glaze
This raspberry glaze takes just two steps to make. It's so quick and easy. It's lovely used on everything from Danish pastries to croissants and even cakes. I've even used it on French crullers, for a berry twist.
⬇️Jump to the recipe card for full quantities and instructions.
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Puree
Puree the raspberries in a mini food processor or blender.
Mix
Strain the raspberry puree into a bowl of icing sugar then add just the right amount of milk for your application.
How to use raspberry glaze
You can adjust the consistency of this easy raspberry icing 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.
Here are some ideas for bakes to finish with this berry glaze;
- Eclairs - make it on the thicker side and dip the tops of your eclairs.
- Danishes - as a drizzle is great
- Croissants - as a drizzle
- Doughnuts - make it quite thick then spoon it on, allowing it to drip down and level out.
- Crullers - thinner so they can be dipped
- Cakes - drizzle or spread it over the top of a cake. Perfect for loaf cakes.
- Cookies - less milk will mean it's thicker and can sit on top of the cookies.
Storage
This easy raspberry 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 raspberry glaze recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Raspberry Glaze
Equipment
- Mixing bowl
Ingredients
- ½ cup raspberries fresh or frozen (90g/~3oz)
- 1 ½ cups icing sugar (powdered sugar) (195g / ~7oz)
- 2-3 teaspoons whole milk
Instructions
- Sift the icing sugar into a medium bowl and set aside.
- Blend the raspberries in a small food processor or blender to a puree.
- Press the puree through a strainer into the bowl of icing sugar, discarding the seeds.
- Add half the milk, then mix well 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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