Salted Vanilla Glaze Recipe (5 Ingredients, 5 Minutes)
This salted vanilla glaze recipe is here to remind you that salt matters in dessert. Plus, it can also act as its own flavor of sorts (doctors, look away).
The importance of salt in dessert isn’t talked about enough. It not only balances sweetness in a recipe, but it also amplifies flavor.
I first had a salted glazed donut at this shop in Asheville, NC, and after that, I was determined to replicate the flavors for a future bake. And, might I say, it tops this cinnamon olive oil cake deliciously.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
SALTED VANILLA GLAZE
This easy glaze recipe can be used on so many sweet treats, from cakes to cookies to donuts, oh my! Bonus, it only takes a few ingredients and whips together quick and easy.
The flavor is both salty and sweet – the salt really amplifies not only the sweetness from the powdered sugar but the sweet elements of vanilla (that a lot of people miss). Once it sets, the texture of this salted vanilla glaze is fudgy perfection with a slight crackle (to my complete delight).
Where can I find flaky sea salt? You’ll find it in the spice section of stores or online. A small box will last you a while (like quite possibly years), and you can use it to top cookies, fold into homemade butter, or sprinkle in savory dishes!
INGREDIENTS
- Powdered sugar: for sweetness and a smooth glaze
- Vanilla extract: adds flavor and boosts the overall taste.
- Milk: thins the glaze to a drizzleable consistency.
- Unsalted butter: adds richness and a fudgy texture.
- Flaky sea salt: balances sweetness and enhances the vanilla flavor.
My butter split when whisking into my glaze… All good, this is just the result of temperature, if your butter was too warm against the cold milk. Pop your bowl in the microwave in 5-second intervals, mixing between until smooth.
HOW TO MAKE SALTED VANILLA GLAZE
Sift the powdered sugar into a bowl, then whisk in the vanilla extract and milk until smooth. This creates a silky base for your salted vanilla glaze.
Add the melted butter and flaky sea salt, whisking until fully combined. The butter adds richness while the salt balances the sweetness in the glaze.
Pour the glaze over your treat, spreading evenly as needed. Let it set for at least 30 minutes before serving to allow it to set for clean slicing and bites!
3 reasons you’ll love this salted vanilla glaze
TIPS & VARIATIONS
- If your glaze separates slightly when you whisk in your melted butter, your butter was likely too warm when combined with the milk. No worries, just pop your glaze in the microwave and heat in 5-second intervals, whisking in between until smooth
- If pouring over cakes, smooth your glaze over quickly, before it starts to set, so it doesn’t set lumpy or rippled. You can spread it to the edge, where it will sit on top, or over, so you have drips down the side
- If you’re using this to dip donuts, test out one donut first. If the glaze is coating the donut too thickly, whisk in a smidge more milk to thin out the glaze
MAKING AHEAD & STORING
This salted vanilla glaze can be stored in the fridge for up to a week. When ready to use, leave it out to warm to room temperature so it’s easier to spread.
If the glaze seems too thick after storing, whisk in a little more milk as needed to thin it out.
MORE DESSERT TOPPING RECIPES
- The Best Vanilla Buttercream
- Homemade Raspberry Sauce
- Quick Lemon Curd
- Vanilla Whipped Cream
- Peanut Butter Ganache
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
Ingredients
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp milk
- 3 tbsp unsalted butter melted
- ¾ tsp flaky sea salt
Instructions
- Sift your powdered sugar into a bowl and whisk in your vanilla and milk.
- Add your melted butter and flaky salt, whisking until combined
- Pour your glaze over your cake, bars, or cookies, spreading as needed. Leave to set for at least 30 minutes before serving!
