Lavender Glaze for Desserts (Printer-friendly)
Delicate floral glaze with aromatic lavender essence, ideal for finishing baked goods with elegance.
# 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 for brightness)
# How-To Guide:
01 - Combine whole milk and dried culinary lavender in a small saucepan. Heat gently over low heat until just steaming, approximately 2 minutes, being careful not to boil. Remove from heat and allow to steep for 5 minutes to develop floral flavor.
02 - Pour the lavender-infused milk through a fine-mesh strainer into a clean container to remove all lavender buds. Allow the strained milk to cool slightly before incorporating into the glaze base.
03 - Place powdered sugar in a mixing bowl. Gradually whisk in 2.5 to 3 tablespoons of the cooled lavender-infused milk, adding lemon juice if desired for brightness. Continue whisking until completely smooth and reaches a pourable consistency.
04 - Evaluate glaze texture. If too thick, add additional lavender milk 1 teaspoon at a time. If too thin, incorporate more powdered sugar 1 tablespoon at a time. The ideal consistency should coat the back of a spoon and drip slowly.
05 - Drizzle or spread the lavender glaze evenly over completely cooled baked goods such as cakes, scones, or cookies. Allow the glaze to set at room temperature for at least 10 minutes before serving or storing.
# Expert Advice:
01 -
- The delicate floral aroma makes everything feel special and elegant
- It comes together in literally seven minutes with ingredients you probably have
02 -
- Overheating the milk makes the lavender taste bitter and soapy instead of floral
- The glaze thickens as it sits, so make it slightly thinner than your target consistency
03 -
- Crush the dried lavender slightly with your fingers before steeping to release more oils
- Use the glaze within an hour of making it for the smoothest texture