Kid-friendly Dreamy Glaze Recipe - Sticky Fingers Cooking
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Recipe: Dreamy Glaze

Recipe: Dreamy Glaze

Dreamy Glaze

by Erin Fletter
Photo by Arina P Habich/
prep time
10 minutes
cook time
4-6 servings

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • combine :

    to merge two or more ingredients into one mixture, like a batter of flour, eggs, and milk.

  • scoop :

    to pick up an amount of food with a utensil to move it to a dish, pan, or container; utensils that can be used to scoop are spoons, dishers (small scoops used for cookie dough or melon balls), ice cream scoops, or large transfer scoops for bulk foods.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

Equipment Checklist

  • Dry measuring cups
  • Measuring spoons
  • Blender (or pitcher + immersion blender)
  • Spatula or spoon (to scoop glaze)
  • Quart-sized ziplock bags (2 to 3)
  • Kid or kitchen scissors


Dreamy Glaze

  • 4 oz cream cheese, room temperature **(Omit for DAIRY ALLERGY or sub dairy-free/nut-free cream cheese, like Daiya brand)**
  • 1/2 C powdered sugar
  • 2 T to 1/4 C whole milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**

Food Allergen Substitutions

Dreamy Glaze

  • Dairy: Omit cream cheese or substitute dairy-free/nut-free cream cheese. Substitute dairy-free/nut-free milk. 
  • Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor. 


Dreamy Glaze

combine + blend

Combine 4 ounces cream cheese, 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a blender or pitcher (for use with an immersion blender), blending all of the ingredients together until a smooth glaze forms. Keep pulsing to make a very smooth glaze. Add more milk as needed to thin out the glaze.

scoop + squeeze

Use a spatula to scoop the glaze into 2 or 3 quart-sized ziplock bags. Seal them tight, snip a tiny corner from each of the bags, and let kids gently squeeze swirls on top of cupcakes or pancakes, like Freckled Magic Swirl Pancakes (see recipe)!

History and Use of Glazes in Baking and Cooking!

Photo by asife/
  • A dessert glaze is a liquid, like milk or beaten egg, that gives baked foods a smooth and shiny finish.
  • Glazes used in baking may have originated in medieval Britain, and an Elizabethan glaze has been mentioned in records of that time. It was made of lightly beaten egg white and sugar used on pastries.
  • A simple doughnut glaze is usually made of water or milk and powdered sugar. For a cinnamon roll glaze, use powdered sugar, milk, butter, and vanilla. A glaze for a fruit pie or tart is typically glassine, meaning it is glossy and transparent, and jams or jellies that complement the fruit are used to accomplish that.
  • Some cakes are covered with a "mirror" glaze, which may be made of unflavored gelatin, water, granulated sugar, sweetened condensed milk or cream, fruit purée or chocolate (milk, dark, or white), and food coloring.
  • Glazes used in cooking include demi-glace (half-glaze), which originated in France, a rich, glossy brown sauce served with meat. It is made with beef stock which has been reduced (partly evaporated) to which wine is added.
  • Another example of a savory glaze is the type used on ham. Ham glazes are made with a sweet component for caramelization, like brown sugar, honey, or maple syrup. They also include a tangy element such as mustard, vinegar, orange juice, or pineapple juice. Finally, various spices are added, like cinnamon, cloves, garlic, ginger, and rosemary.

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