How do you thicken store bought strawberry glaze?

If you find that your store bought strawberry glaze is runnier than you would like, there are a few simple ways to thicken it up. The best methods involve adding an extra ingredient or two to absorb some of the excess moisture in the glaze.

Using Cornstarch

One of the easiest and most effective ways to thicken up strawberry glaze is by mixing in a little bit of cornstarch. Here’s how to do it:

  1. Measure out how much glaze you need to thicken. For example, if you have 1 cup of glaze, take out 1/4 cup and set it aside.
  2. In a small bowl, whisk together 1 tsp cornstarch with 2 tsp water until smooth and lump-free.
  3. Add the cornstarch slurry to the glaze you set aside and whisk thoroughly to incorporate.
  4. Add the thickened glaze back to the original glaze and stir together.
  5. Let the glaze sit for 5 minutes so the cornstarch can thicken it up.
  6. Give the glaze a final stir before using as needed.

The cornstarch acts as a thickening agent. It absorbs moisture and prevents the glaze from being too thin or runny. Start with just 1 tsp cornstarch for 1 cup of glaze. If it’s still not thick enough after sitting, you can whisk in a bit more cornstarch slurry until it reaches the desired consistency.

Using Flour

All-purpose flour is another handy pantry ingredient that can be used to thicken up glaze. Here’s the method:

  1. Measure out 1-2 tsps flour per 1 cup of glaze you want to thicken.
  2. In a small bowl, whisk the flour with 2-3 tsps of cold water until smooth.
  3. Gradually pour the flour paste into the glaze while whisking constantly.
  4. Bring the glaze to a simmer on the stove. Cook for 1-2 minutes, whisking frequently, until thickened to your liking.
  5. Let cool slightly before using or storing.

The starch in the flour will absorb moisture from the glaze and thicken it up nicely. Just be careful not to add too much flour, or it can make the glaze too thick. Slowly add it in until you achieve the perfect consistency.

Using Gelatin

For glaze that needs some serious thickening power, unflavored gelatin is the way to go. Here are the steps:

  1. Sprinkle 1 tsp gelatin over 2 tbsps cold water in a small bowl. Let sit for 5 minutes to soften.
  2. Microwave the bloomed gelatin for 10 seconds until melted.
  3. Add the melted gelatin to 1 cup of strawberry glaze and whisk until fully incorporated.
  4. Refrigerate the glaze for at least 2 hours, or until set to desired consistency.
  5. Gently reheat the glaze to loosen it to a pourable texture before use.

The gelatin gives great thickness and stability to glazes. It also adds a nice glossy shine. Start with 1 tsp per cup of glaze and adjust as needed. Just take care not to boil the gelatin or it will lose its gelling power.

Using Yogurt

Plain yogurt is a great fridge staple that can lend a hand when you need to thicken glaze or icing. Here’s how it’s done:

  1. Measure out 1-3 tbsps plain yogurt per 1 cup of glaze you want to thicken.
  2. Whisk the yogurt into the glaze until thoroughly combined.
  3. Refrigerate for 30 minutes so the mixture can thicken up.
  4. Give the glaze a final stir before drizzling or pouring as needed.

The yogurt will add body while imparting a nice tangy flavor to the glaze. Greek yogurt works best as it contains less moisture than regular yogurt. Start with a smaller amount and increase as needed for thicker glaze.

Using Powdered Sugar

For a quick powdered sugar glaze thickener, try this:

  1. Add 2-4 tbsps powdered sugar per 1 cup glaze.
  2. Whisk until the powdered sugar is fully dissolved.
  3. Let sit for 5-10 minutes to allow thickening.
  4. Give a final stir before using as desired.

The powdered sugar will dissolve easily into the glaze, adding sweetness while absorbing some of the moisture to create a thicker consistency. Add slowly and taste test as you go until it reaches the perfect texture.

Using Extracts

Flavor extracts like vanilla, almond, or mint can add flavor to glaze while helping thicken it up a bit too. Here’s how:

  1. Add 1⁄4 to 1⁄2 tsp extract per 1 cup glaze.
  2. Whisk until fully incorporated.
  3. Let sit briefly before using to allow slight thickening.

Extracts add flavor and aroma while the alcohol content can help tighten up the glaze a little. Start with 1⁄4 tsp and increase to taste if you want more pronounced flavor and thickness.

Cooking the Glaze

For a quick stovetop method, you can simmer glaze down to evaporate some of the moisture and condense it:

  1. Pour glaze into a saucepan over medium heat.
  2. Bring to a gentle simmer, whisking frequently.
  3. Allow to simmer for 2-5 minutes until reduced and thickened.
  4. Remove from heat and let cool before using.

Keep a close eye to prevent burning. Pull it off the heat as soon as it reaches your desired consistency. This works best for fruit glazes and sauces.

Straining Out Excess Liquid

An easy DIY way to thicken glaze is by straining out some of the liquid. Here’s how:

  1. Pour glaze into a fine mesh sieve over a bowl.
  2. Let it drain for 10-15 minutes, stirring gently occasionally.
  3. Discard the liquid and transfer thickened glaze to a container.

This removes some of the thin liquid, resulting in a thicker, more concentrated glaze. You can strain as much or as little liquid to achieve the texture you want.

Adding Fruit Puree

Fruit purees like strawberry, raspberry, or blueberry are a delicious way to thicken and flavor glazes. Here’s how to do it:

  1. Place fresh or thawed frozen fruit in a blender or food processor.
  2. Puree until smooth. Strain out any seeds/skins for smoother glaze.
  3. Mix 2-4 tbsps fruit puree per 1 cup glaze.
  4. Whisk or blend until fully incorporated.
  5. Adjust ratios to reach desired texture and flavor.

The puree naturally thickens the glaze while adding fresh fruit flavor. You can use whatever fruit complements the flavor of your glaze.

Troubleshooting Thin Glaze

If your glaze still seems too thin after adding a thickening ingredient, try these troubleshooting tips:

  • Mix in more thickener a little bit at a time, like extra cornstarch, flour, or powdered sugar.
  • Simmer the glaze for 2-3 more minutes to further reduce excess moisture.
  • Strain the glaze by pouring through a fine mesh sieve into another bowl.
  • Let the glaze chill thoroughly in the fridge so thickening agents can set up.
  • Be sure to thoroughly dissolve any powdered ingredients to prevent clumping.
  • Try a combo of methods, like cooking + straining, or straining + chilling to maximize thickening power.

With the right troubleshooting, you can rescue even the thinnest, runniest glaze and transform it into the perfect texture. Don’t be afraid to experiment and adjust until you achieve ideal results.

Storing Thickened Glaze

Properly stored, homemade thickened glaze can last 1-2 weeks in the fridge or up to 3 months in the freezer. Here are some storage tips:

  • Refrigerate glaze for 1-2 weeks in an airtight container. Poke plastic wrap directly on the surface to prevent skin forming.
  • Divide glaze into ice cube trays or muffin tins and freeze. Pop out and store cubes in freezer bags.
  • Can thickened glaze by following canning procedures. Processed jars can be shelf-stable for up to a year.
  • Place parchment between layers of glazed baked goods before freezing for up to 3 months.
  • Label containers with the contents and date before storing.

Avoid direct contact with moisture and heat. Use clean utensils each time dipping into glaze to prevent contamination. Consume within recommended time limits for safety.

Thick and Glossy Glaze Tips

For the thickest, glossiest glaze possible, follow these extra tips:

  • Chill glaze first for at least 2 hours so it sets up firmly before drizzling or dipping.
  • Add a pinch of cream of tartar when cooking glaze to increase shine.
  • Gently warm glaze before applying to maximize flow and smoothness.
  • Use a pastry brush to spread glaze evenly and minimize drips.
  • Let glazed goods sit uncovered as the glaze dries for best smoothness.
  • Avoid overmixing once thickener is added to prevent air bubbles in the glaze.

Taking these extra steps will help you achieve professional-looking results with your homemade thickened glaze.

Thickening Glaze Without Changing the Flavor

If you want to thicken glaze without altering the original flavor, these methods are the best options:

  • Cornstarch or flour slurry – Whisks smoothly into glaze
  • Gelatin – Adds thickness without taste
  • Straining – Removes liquid to concentrate flavor
  • Cooking – Evaporates moisture while intensifying flavor
  • Chilling – Sets up glaze without diluting taste

Avoid ingredients like yogurt or fruit purees that impart their own flavors. Simmering can reduce aromatics over time so go easy. Taste test as you go and stop when the glaze reaches the ideal texture and flavor balance you desire.

Thickening Glaze for Different Uses

The best thickening method may vary depending on how you want to use the glaze. Here are some guidelines for different applications:

Use Best Thickener
Drizzling over cakes Cornstarch or powdered sugar
Fruit dipping sauce Fruit puree or yogurt
Glazing pie crust edges Simmering or chilling
Coating cake pops Cornstarch or gelatin
Filling between cake layers Whipped cream or mascarpone
Candy coating Corn syrup

Test your glaze’s consistency on a small area before fully applying. Adjust thickness and application technique as needed to suit each unique dessert situation.

Thickening Glaze Without Clumps

To avoid clumpy glaze, follow these tips when adding thickeners:

  • Whisk in powdered ingredients like flour or cornstarch slowly and thoroughly.
  • Make sure cornstarch or flour slurries have no lumps before adding.
  • Bring glaze to a brief simmer when cooking to fully dissolve solids.
  • Strain glaze after chilling or straining to catch any stubborn clumps.
  • Use a blender or immersion blender when adding purees for perfectly smooth texture.

Always mix in thickeners off heat at first. Test glaze consistency by drizzling on a plate before fully applying. Proper mixing and straining techniques prevent unsightly lumps in finished glazes.

Thick Glazes for Fruit Desserts

Fruit desserts like pies, cobblers, and crisps can really benefit from a thickened glaze on top. Here are some tasty recipes to try:

Brown Sugar Peach Glaze

  • 1⁄4 cup peach preserves
  • 1⁄4 cup brown sugar
  • 1 tsp cornstarch
  • Pinch of cinnamon

Sweet Cherry Glaze

  • 1 cup cherry preserves
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/4 tsp almond extract

Spiced Blueberry Glaze

  • 1 cup blueberry preserves
  • 1 tbsp water
  • 1⁄2 tsp cinnamon
  • Pinch of nutmeg

Heat glaze ingredients together until thickened and spoon generously over fruit desserts. The thick glazes help highlight and enhance the fresh fruit flavors.


With a few easy tricks, you can take runny strawberry glaze and transform it into the perfect drizzling or dipping consistency. Ingredients like cornstarch, flour, gelatin or fruit purees dissolve smoothly to lend thickness without overpowering the natural strawberry flavor. Adjust recipes to suit your taste preference and particular glazing needs. Mastering a simple thickening technique gives you beautiful, glossy results every time.

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