Raspberry Glaze

Closeup of raspberry icing in a glass jar.

This perfectly sweet and tangy raspberry glaze is the perfect topping for everything from pastries to cakes. It takes just 10 minutes and 3 ingredients, and is so easy to make.

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Prep Time: 3

Cook Time: 0

Total Time: 3

Servings: batch

Calories: 746kcal

Author: Marie

Equipment

Mixing bowl

For best results, weigh ingredients with a kitchen scale.

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.
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Notes

Yield: Makes about 1 cup of glaze
Nutrition information is for a full batch.

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