Your #1 Online Baking Destination!


5 Donut Glaze Recipes

Save Recipe

Make the ultimate glazed donut. With a 3-ingredient base, my donut glaze recipe has no limitations.


Hi Bold Bakers!

You Bakers asked and now you shall receive! I’ve had loads of questions about how to make donut glaze. The glaze is essential whether you’re making my No-Yeast DonutsNo-Knead Donuts, or my Chocolate Cake Donuts. I’m so excited to share with you my five variations on the classic glaze. The only complex thing about these recipes are the flavors – really, they could not be simpler to make!

How to Make Donut Glaze

I know it’s bold of me to say, but I’m pretty sure anyone could make these basic icings. All of these glazes start with the same 3 ingredients: powdered sugar, milk and vanilla extract. The fun really begins once you mix up that up. You can add anything to my base recipe, like cocoa powder, natural food coloring, or sprinkles. Of all my glazes, I’m most excited about making maple donuts. This maple donut glaze has sweetness, great depth of flavor, and lots of extra shine!

Homemade Glazed Donuts

This glaze recipe really does all of the work for you. Since the consistency is perfect, not too thin and not too thick, all you have to do is dunk your warm donuts into the glaze of your choice and then allow to set on a wire rack. If you want an extra thick layer of icing, I suggest dunking your donut once and then once again after the initial glaze sets. This method will yield a super sweet and professional-looking donut.

No homemade donut is complete without glaze! Make glazed donuts with my donut glaze recipe.

Adding Variety to My Donut Glaze Recipe

This donut glaze recipe is really about the method. I suggest you go wild with the base and add your favorite flavorings. From adding homemade extracts, orange or lemon zest, spices or homemade food colors, these donuts can be personalized however you’d like. Be Bold!

Have a go of my donut recipes:

4.37 from 47 votes
3 Donut Glaze Recipes
Prep Time
10 mins
Total Time
10 mins
 
Servings: 10 -12
Author: Gemma Stafford
Ingredients
Vanilla Donut Glaze:
  • 1 ½ cup (6oz/172g)) powdered sugar
  • 2-3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
Funfetti Donut Glaze:
  • 1 ½ cup (6oz/172g) powdered sugar
  • 2-3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 small drop Pink food coloring
Chocolate Donut Glaze:
  • cups (6oz/172g) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract
Maple Donut Glaze:
  • 1 ½ cup (6oz/172g)) powdered sugar
  • 2 tablespoons milk
  • 4 tablespoons maple syrup
  • 1 ½ teaspoons vanilla extract
Cinnamon Sugar:
  • 1 cup (8oz/225g) sugar
  • 2 tablespoons cinnamon
Instructions
Vanilla Donut Glaze:
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.
Funfetti Donut Glaze:
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.
Chocolate Donut Glaze:
  1. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  2. Dip doughnuts in chocolate glaze and let rest to harden slightly.
  3. Store the icing at room temperature in an airtight container for 2 weeks.
Maple Donut Glaze:
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.
Cinnamon Sugar:
  1. Combine sugar with cinnamon in a medium bowl.
  2. Dip donuts into cinnamon sugar while still warm.
  3. Cinnamon sugar can be covered and stored for up to 2 years.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
DrSwati Agarwal
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

41 Comments

Write a Comment and Review

  1. Susan Briggs on July 21, 2019 at 10:11 am

    Hi Gemma! My daughter is getting married in October and instead of a wedding cake, we are serving donuts :). I’m wondering if your glazes are able to be made ahead (just the week of the wedding)? And if made ahead, will they work in a squeeze bottle for our guests to dress their own donuts? Thank you!

    • Gemma Stafford on July 22, 2019 at 3:01 pm

      Hi Susan,

      That’s a really fun idea! Yes absolutely make as far as a 5 days in advance. You might need to thin them out a little with milk for them to be put in squeeze bottles. I have them thick so I can dip the donuts but you cn make them thinner to drizzle. Just a note about the icing sugar glaze, that can form a skin and go hard so make sure it is well covered in the fridge.

      Best,
      Gemma.

  2. Lalita on May 25, 2019 at 6:32 am

    Hello

    I tried a glaze with fruits and icing sugar.

    But we don’t find the taste of the fruit and it is too sugary.

    Any idea for a glaze with fruits?

    • Gemma Stafford on May 27, 2019 at 8:05 am

      For this, you need more of a concentrated flavor. What you can do is make a fruit puree and then add that to icing sugar.

      That will give you a little of the fruit flavor.

      Best,
      Gemma.

  3. Isabela on April 20, 2019 at 9:43 pm

    Hi Gemma, 8 just found your website looking for glaze recipes and I’m just completely in love with all the info and love you have here! Beautiful work! <3

    But I have a question, I'm afraid I misunderstood the directions. Am I supposed to store them for 2 weeks before using so it gives a better result or ifs just that it can be stored for that long? Hahaha sorry

    • Gemma Stafford on April 21, 2019 at 3:01 am

      Hi Isabela,
      all baked good are best baked and consumed in a day or so. Freezing helps to preserve them, and most baked things when properly stored they will keep well in the freezer for a few weeks.
      Thank you for your kind words, it is good to have you here with us,
      Gemma 🙂

      • Isabela on April 21, 2019 at 7:29 am

        Thank you for your reply! <3 the same works for the glaze? It's best to make the glaze and glaze them right after?

        Happy Easter!

        • Gemma Stafford on April 22, 2019 at 12:43 pm

          Hi, yes i like to glaze them when they are fresh 😀 Enjoy!

  4. Deeksha on April 15, 2019 at 1:22 am

    Hi Gemma,
    for the donuts recipe I was wondering if the maple glaze should be stored for two weeks and then will be done or can be stored for two weeks time.
    thanks!!😀😀

    • Gemma Stafford on April 15, 2019 at 12:00 pm

      Hi, the glaze can be stored yes, but is of course best made fresh.

  5. Jacquie Woo on April 1, 2019 at 2:59 am

    Hi Gemma
    I wonder if you have a recipe for a thin butter cream icing
    I just made a 3 tier caramel mud naked cake on the weekend for my daughters baby shower
    The recipe called for a butter cream mixture made of 12oz room temperature unsalted butter and 5 1/2 cups icing sugar and 5 tablespoons to thick cream creamed well
    It worked out well especially for the between sandwich component but I would have liked a slightly thinner icing for the outer layer
    It really did look amazing but wonder if professional chefs have an added trick to ensuring that thin naked exterior
    I only had a lazy Susan and spatula to work with so perhaps having a bench scraper would make it easier to achieve the ultra see through effect desired
    So my question is – do I need a thinner icing cream mixture or just more practice or more implements to make the exterior perfect

    • Gemma Stafford on April 2, 2019 at 10:46 am

      Hi for this i don’t know if i would go with a thinner icing, it sounds like you’re right on track maybe just a bit more practice, but fantastic job!

  6. marg on March 18, 2019 at 7:50 pm

    good morning. will the doughnut glaze ie choco or the others harden up so they can be used at a wedding on a display? thank you marg

    • Gemma Stafford on March 19, 2019 at 3:40 pm

      Hi the glaze does set but it will keep nicely for up to 2 days.

  7. Debbie on March 12, 2019 at 5:54 pm

    Gemma, I have made old fashioned donuts in the past that the flavor was great but not so much the texture. I am excited to try this recipe! Question. In the other recipe it called for 1/4 teaspoon of cardamom rather that the cinnamon and nutmeg. Can I substitute that here? Should I add more of something else?
    Thanks

    • Gemma Stafford on March 13, 2019 at 8:38 pm

      Yes absolutely use cardamom rather then the other two spices. I don’t recommend using all 3 spices as it will be a bit much.

      Best,
      Gemma.

  8. Daemon on February 24, 2019 at 1:49 am

    What happens if you dont want to wait 2 weeks for the icing?

    • Gemma Stafford on February 26, 2019 at 11:06 am

      Hi there, you can ice the donuts right away.

  9. Cindy Do on February 21, 2019 at 1:45 pm

    Hi Gemma,

    My kids love white chocolate glaze donut. Do you have a white chocolate glaze donut recipe to share?

    Thank you so much!
    Cindy

    • Gemma Stafford on February 21, 2019 at 9:15 pm

      I do not, but you can add melted white chocolate to my plain glaze, YUM!

  10. NatWensMom on February 14, 2019 at 6:37 am

    Hi Gemma, I’m trying to make a Krispy Kreme-like glazed donut. Will your basic Vanilla glaze do the trick? I’m also wondering if, once these glazes are set, they are hard-ish (which is what I am looking of) to make transport/packing easier? Thank you!

    • Gemma Stafford on February 14, 2019 at 9:01 pm

      Yes, it will! They set up very well. Would love to see a pic when you’re done 😀

  11. Samira Buhari on February 8, 2019 at 12:25 am

    Amazing gemma! I have naver think that i can do glaze by my self, but now that i go through you recipe i have made a vry tasty doughnuts with glaze i wish you can see my mouthwatering doughnut. Thank you so much gemma😍

    • Gemma Stafford on February 8, 2019 at 2:19 am

      Hi Samira,
      that is great! I am delighted to hear this. We can see your donuts if you post a pic, and you can do that right after the recipe here on the website. We are always delighted to see the great things produced by the bold bakers around the world.
      Thank you for this very kind review,
      Gemma 😉

  12. Lee Ellen Chinn on January 31, 2019 at 11:57 am

    I’m looking for receipes to use in the air fryer. Thanks.

    • Gemma Stafford on February 1, 2019 at 2:01 pm

      Ah i’ll have to work on air fryer recipes! Stay tuned!

  13. Jill on January 27, 2019 at 8:19 pm

    Hello Gemma!

    Just wanted to ask, what ingredients to add so we can get that good smell donut aroma?

    • Gemma Stafford on January 28, 2019 at 8:33 am

      Hi Jill,
      A lot of the ‘smell’ associated with donuts is from the way they are cooked. Generally fried donuts will have that delicious donut smell you are looking for. Baked goods all have a delicious aroma when being baked, I am not sure how you will get this just the way you want it, you will need to experiment with this!
      Gemma 🙂

  14. vickiespice on September 23, 2018 at 1:29 pm

    Good job Gemma, thanks for this recipe more flavors to the doughnuts. Much love
    Pls can glaze icing be used on butter cream too.
    Vickiespice

    • Gemma Stafford on September 25, 2018 at 3:02 am

      Hi Vickie,
      Buttercream can be used as a decoration on top of a glaze, generally not under it!
      I think that is what you mean, let me know. White chocolate too, melted and applied to cupcakes for instance, makes a great glaze, and is lovely with a swirl of buttercream.
      I hope this is of help,
      Gemma 🙂

  15. Jessica on September 5, 2018 at 2:03 pm

    I want to make glaze for my daughters upcoming birthday party. They will be decorating donuts 🍩

    Thinking fun bold colors and chocolate glaze. Do I need to store glaze for 2 weeks???? Party is in two days.

    Thank you!

    Jessica

    • Gemma Stafford on September 5, 2018 at 9:32 pm

      Hi,

      No you don’t need to but they will last that long if you need them too. I hope they turn out great 🙂

      Gemma.

      • Anshika Aggarwal on June 14, 2019 at 8:15 am

        Hi Gemma! I was just browsing through the comments, and I saw a lot of people asking if the glaze has to be stored for two weeks or can be used right away. I suggest you alter the recipe and add in brackets, ‘Can be stored for upto two weeks’ to avoid confusion.
        All the love!

        • Gemma Stafford on June 14, 2019 at 1:31 pm

          Hi Anshika, that information is actually right in the recipe. Thanks for the suggestion! Gemma

  16. Mike on August 24, 2018 at 7:06 am

    Gemme, will you marry me? All joking aside you’re the best!

    • Gemma Stafford on August 24, 2018 at 7:31 am

      Haha! Mike, of course I will, but you will have to take Kevin too, we are a package deal! Oh, and waffles the dog 😉
      Thank you, that it very kind, I appreciate your kind comment. I think you are in the catering business too, so I appreciate it even more!
      Thank you for being in touch,
      Gemma 🙂

  17. Miranda Rumley on May 27, 2018 at 11:12 am

    Hi Gemma. Is the milk for icing supposed to be warm when mixing?

    • Gemma Stafford on May 28, 2018 at 4:06 am

      Yes, it works best when warm. Do not flood it either, add until it cames together in a thick glaze,
      Gemma 🙂

  18. Debbie C on May 24, 2018 at 9:53 am

    I have been having fun trying recipes on your site. I was so happy to see and try no bake cookies with honey. Do you have some recipes of frosting/glazes with honey or maple syrup I could use on donuts? No cane or powdered sugar. Stevia is bitter, my son is allergic to cane sugar and sugar alcohols don’t agree with him either. Thanks for all the great inspiration!!!

    • Gemma Stafford on May 25, 2018 at 4:07 am

      Hi Debbie,
      Here is a recipe for a maple pecan sauce (https://www.biggerbolderbaking.com/red-velvet-pancakes/).
      There are a number of things you can do here. Agave/maple syrup will caramelize, and can be used to make Dulce De Leche, which makes a great caramel sauce too.
      You could use maple syrup to make a chocolate frosting too, I think it is worth an experiment. 1 cup of unsweetened cocoa, 1 cup of maple syrup, 1/2 cup of butter. (Reduce it if you wish, and I think a light honey would work well too. Combine in a bowl, microwave in 30 second intervals, stirring between, and see what happens. I will try it too,
      Gemma 🙂

  19. Nietasha kumar on May 19, 2018 at 5:15 am

    Amazing now i can add more flavors to my donut

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This