Lavender Glaze (Printable)

Delicate floral glaze infused with lavender buds, ideal for topping your favorite 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 for brightness

# How to Make It:

01 - Combine milk and dried lavender in a small saucepan. Heat gently over low heat until just steaming, approximately 2 minutes. Do not boil. Remove from heat and let steep for 5 minutes to develop floral flavor.
02 - Pour the lavender-infused milk through a fine-mesh strainer into a heat-proof container. Discard the lavender buds. Allow the strained milk to cool slightly before combining with sugar.
03 - In a mixing bowl, whisk powdered sugar with 2.5 to 3 tablespoons of the lavender-infused milk. Add lemon juice if using. Continue whisking until completely smooth and pourable consistency is achieved.
04 - Check the glaze thickness. If too thick to pour, add small amounts of remaining lavender milk, 1 teaspoon at a time. If too thin, incorporate additional powdered sugar, 1 tablespoon at a time, until desired consistency is reached.
05 - Drizzle or spread the glaze generously over cooled baked goods including cakes, scones, or cookies. Allow the glaze to set for at least 10 minutes before serving to ensure proper adherence.

# Expert Suggestions:

01 -
  • The floral aroma will fill your kitchen like a French patisserie, making even ordinary Tuesday baking feel elegant
  • It takes literally seven minutes from start to finish, but everyone thinks you spent hours perfecting it
  • The flavor is subtle and sophisticated, never soapy or overwhelming when you use the right lavender
02 -
  • I once used lavender from my garden that was meant for sachets, not eating, and the glaze ended up tasting intensely bitter and perfumed
  • Overheating the milk during infusion kills the delicate floral compounds, so stay close to the stove and remove it the moment you see steam
  • The glaze thickens as it sits, so always make it slightly thinner than you think you need
03 -
  • Grind the dried lavender slightly with a mortar and pestle before infusing to release more of those aromatic oils
  • Brush the glaze onto warm scones for a thin glossy layer, or wait until completely cool for thick drippy coverage

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