Recipe courtesy of Aaron Trentadue
10 min
10 min
8 to 10 cups


  • 9 cups confectioners' sugar (2 1/2 pounds)
  • 1 cup plus 1 1/2 tablespoons whole milk 
  • 1 tablespoon vanilla bean paste 
  • 1 whole vanilla bean, split lengthwise and seeds scraped out and reserved


Place the confectioners' sugar in a large bowl. Whisk the milk, vanilla bean paste and vanilla bean seeds together in a medium bowl and then, while whisking the sugar, pour the liquid over the sugar, whisking to smooth out any lumps. Use the glaze immediately or store in an airtight container at room temperature for up to 1 week.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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