Lavender Glaze for Baked Goods (Printable Version)
A delicate floral glaze featuring lavender notes, ideal for topping baked treats like cakes, scones, and cookies.
# What You 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 for brightness
# Directions:
01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, not boiling, approximately 2 minutes. Remove from heat and steep for 5 minutes.
02 - Pour the lavender mixture through a fine-mesh strainer to remove buds. Allow the infused milk to cool slightly before incorporating into glaze.
03 - Whisk powdered sugar with 2.5 to 3 tablespoons of lavender-infused milk in a mixing bowl. Add lemon juice if desired for enhanced brightness. Mix until completely smooth and pourable.
04 - If glaze is too thick, add additional milk 1/2 teaspoon at a time. If too thin, incorporate more powdered sugar 1 tablespoon at a time until desired consistency is achieved.
05 - Drizzle or spread glaze evenly over cooled baked goods. Allow glaze to set for at least 10 minutes before serving or storing.
# Expert Tips:
01 -
- It transforms ordinary baked goods into something that feels like a fancy patisserie treat without any fancy techniques
- The floral notes are subtle enough that even lavender skeptics usually find themselves going back for another taste
02 -
- Overheating the milk can make the lavender flavor bitter and acrid, so keep the heat gentle and remove it as soon as steam appears
- The glaze thickens as it sits, so make it slightly thinner than your target consistency since it will continue to set up
03 -
- Toast the dried lavender in a dry pan for 30 seconds before infusing to bring out more of its aromatic oils
- If the glaze develops tiny air bubbles while whisking, let it rest for 2 minutes and they will disappear on their own