Vanilla Bean Glaze
This glaze relies on the friction between powdered sugar and warm cream to create a coating that sets firm but remains tender. You are looking for a consistency that coats the back of a spoon thickly enough that you can draw a line through it with your finger without the glaze running back together.
Control the flow with heat
The temperature of the liquid is the difference between a transparent wash and an opaque, professional finish. Start with warm cream to ensure the sugar dissolves completely without needing extra liquid.
- small heavy-bottomed saucepan
- whisk
- silicone spatula
What goes in.
- 1.5 cupsconfectioners' sugar, sifted
- 3 tbspheavy cream
- 1vanilla bean, split and scraped
- 1/2 tsppure vanilla extract
- pinchfine sea salt
Blooming the seeds
Add the vanilla bean seeds directly into the cold cream and warm it gently over low heat until steam appears; this releases the oils in the seeds before they hit the sugar.
The method.
Warm the cream
Combine the heavy cream, vanilla bean seeds, and the empty pod in a small saucepan over low heat. Bring to a gentle steam, then remove from heat and discard the pod.
Combine
Place the sifted confectioners' sugar and salt in a bowl. Pour the warm vanilla-infused cream over the sugar while whisking constantly.
Finish
Stir in the vanilla extract. If the glaze is too thin to coat a spoon, add more sugar one tablespoon at a time. If it is too stiff, add a drop of warm cream.
Apply
Use the glaze while it is still slightly warm for an even, glass-like finish on cooled pastries.
Other turns to take.
Bourbon Vanilla
Substitute the vanilla extract with a teaspoon of high-quality bourbon to deepen the aromatic profile.
Citrus Infused
Add one teaspoon of finely grated lemon or orange zest to the sugar before whisking in the cream.
When it doesn't go to plan.
Sift your sugar twice if you want a glassy, mirror-like finish free of lumps.
If the glaze starts to harden while you are working, set the bowl over a larger bowl of warm water for a few seconds to loosen it.
Apply to completely cooled cakes or cookies to prevent the glaze from soaking in and disappearing.
The ones that keep coming up.
Can I use vanilla paste instead of a bean?
Yes. Use one teaspoon of vanilla bean paste. Omit the warming step for the cream and simply stir the paste into the sugar and cream mixture.
Why does my glaze look translucent?
Usually, this means the cream was too hot or the sugar ratio is too low. Let the glaze sit for five minutes to cool; it will thicken and turn opaque as the sugar stabilizes.