Lavender Glaze for Baked Goods (Print Version)
Delicate floral glaze with lavender notes, ideal for finishing baked treats
# 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
# How to Make It:
01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, about 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 incorporating into the glaze base.
03 - Whisk powdered sugar with 2.5 to 3 tablespoons of the cooled lavender milk in a mixing bowl. Add lemon juice if using for brightness. Continue whisking until completely smooth and pourable.
04 - Check glaze thickness. Add small amounts of remaining lavender milk to thin if needed, or incorporate additional powdered sugar to thicken until desired spreading consistency is achieved.
05 - Drizzle or spread the finished glaze over completely cooled baked goods such as cakes, scones, or cookies. Let the glaze set for at least 10 minutes before serving to achieve proper coating.
# Expert Hints:
01 -
- The aroma alone makes your whole kitchen feel like a French patisserie
- It transforms even the simplest store-bought baked goods into something elegant and thoughtful
02 -
- Boiling the milk destroys the delicate lavender compounds and makes the final taste bitter and medicinal
- The glaze thickens as it sits, so always make it slightly thinner than your target consistency
03 -
- Use a fine mesh strainer or even cheesecloth to ensure absolutely no lavender bits remain in the final glaze
- If you want a natural purple tint, mash a few fresh or frozen blackberries into the milk before straining