Lavender Glaze for Desserts (Printable version)
Delicate floral glaze with aromatic lavender notes, ideal for finishing baked treats
# What you'll need:
→ Lavender Milk
01 - 2 tablespoons dried culinary lavender
02 - 1/4 cup whole milk or dairy-free alternative
→ Glaze Base
03 - 2 cups powdered sugar
04 - 1 teaspoon lemon juice, optional
# Directions:
01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, approximately 2 minutes. Remove from heat and let steep for 5 minutes to develop floral flavor.
02 - Pour the lavender-infused milk through a fine-mesh strainer to remove all buds. Allow the strained milk to cool slightly before combining with sugar.
03 - Whisk powdered sugar in a mixing bowl. Gradually add 2.5 to 3 tablespoons of the cooled lavender milk, along with lemon juice if using. Continue whisking until completely smooth and pourable.
04 - Check glaze texture. If too thick, add more milk 1 teaspoon at a time. If too thin, incorporate additional powdered sugar until desired drizzling consistency is achieved.
05 - Drizzle or spread glaze evenly over cooled baked goods such as cakes, scones, or cookies. Let set for at least 10 minutes before serving to allow proper formation.
# Expert Tips:
01 -
- Takes ordinary baked goods from homemade to artisan with just minutes of effort
- The floral flavor is subtle and sophisticated, not perfume-like or overwhelming
- Comes together faster than you can preheat your oven
02 -
- Overheating the milk during infusion is the fastest way to turn delicate lavender into something that tastes like soap
- Your glaze will keep thickening as it sits, so make it slightly thinner than you think you need
- Lemon juice isn't just for flavor—it helps the glaze set up properly on your baked goods
03 -
- Grind your dried lavender slightly with a mortar and pestle before infusing for more intense flavor
- A tiny pinch of salt balances the sweetness and makes the lavender pop