If using regular whipping cream, start with 3 tablespoons. It contains less milk fat, so it may yield a thinner mixture.
If using heavy whipping cream, begin with ¼ cup (4 tablespoons). Its higher fat content typically creates a thicker glaze.
Aim for a continuous stream of glaze when lifting the whisk. This thickness is ideal for dipping warm donuts. If glazing donuts that have cooled, consider adding a bit more cream for easier coverage.
The glaze remains soft but develops a gentle crust if left uncovered. Glazed donuts will also form a subtle shell if allowed to dry in open air.
Refrigerate leftover glaze in an airtight container for up to 5 days.
This Donut Glaze Recipe also works perfectly for sweet breads, pastries, and more.
