Panettone is a rich, sweet Italian bread studded with candied fruit and raisins, often enjoyed during the holidays. While it’s delicious plain, a frosting or glaze adds a beautiful finish and extra flavor. This guide provides five versatile frosting recipes—from a simple vanilla glaze to a rich chocolate ganache—that complement the bread’s airy texture and festive taste. Each recipe is straightforward, using common ingredients, and can be tailored to your preference.
Ingredients
For the Simple Vanilla Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons (30–45 ml) milk or heavy cream
- 1/2 teaspoon vanilla extract
For the Citrus Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons (30–45 ml) fresh orange or lemon juice
- 1 teaspoon orange or lemon zest
For the Chocolate Ganache:
- 4 oz (115 g) semisweet or dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter, softened (optional, for shine)
For the Cream Cheese Frosting:
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons (15–30 ml) milk, if needed
For the Almond Praline Glaze:
- 1/2 cup (60 g) powdered sugar, sifted
- 2 tablespoons (30 ml) amaretto liqueur or 1 teaspoon almond extract + 2 tablespoons milk
- 1/4 cup (30 g) sliced almonds, toasted
Instructions
- Prepare the panettone: Ensure your panettone is completely cooled before frosting. If it’s fresh from the oven, let it cool on a wire rack for at least 1 hour. For a store-bought one, remove any packaging.
- Make the simple vanilla glaze: In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable. It should coat the back of a spoon.
- Make the citrus glaze: In a bowl, combine the powdered sugar, 2 tablespoons of citrus juice, and zest. Whisk until smooth. Adjust consistency with more juice if needed.
- Make the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate. Let it sit for 2–3 minutes, then stir gently until smooth. If using, stir in the butter for extra shine. Let it cool slightly until it thickens to a pourable consistency (about 5–10 minutes).
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until light and fluffy, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add the vanilla and mix. If the frosting is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.
- Make the almond praline glaze: In a small bowl, whisk together the powdered sugar and amaretto (or almond extract and milk) until smooth. Stir in the toasted sliced almonds.
- Apply the frosting: Choose your desired frosting. For glazes, drizzle or spoon over the top of the panettone, letting it cascade down the sides. For cream cheese frosting, spread it generously over the top with an offset spatula. For ganache, pour it over the center and let it flow outward.
- Set and serve: Allow the frosting to set for at least 15–30 minutes before slicing. This helps the frosting firm up slightly and makes cutting cleaner.
Tips
- Consistency is key: For glazes, the consistency should be like honey—thick enough to cling but thin enough to drizzle. If it’s too thick, add more liquid (milk, juice, or cream) a few drops at a time. If too thin, add more sifted powdered sugar.
- Warm the panettone slightly: If your panettone is a day old, warm it in a 300°F (150°C) oven for 5 minutes before frosting. This helps the frosting spread more easily and revives the bread’s softness.
- Use good chocolate: For the ganache, use a high-quality chocolate bar (not chips) for the smoothest, richest flavor. Chop it finely so it melts evenly.
- Toast the almonds: For the almond praline glaze, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Watch them closely—they burn quickly.
Serving Suggestions
Frosted panettone is perfect for breakfast, brunch, or dessert. Serve it sliced, with the frosting as the star. Pair it with a cup of espresso or cappuccino for an Italian touch. For a festive dessert, serve with a scoop of vanilla gelato or a dollop of whipped cream. The citrus glaze pairs beautifully with a glass of Prosecco or Moscato. Chocolate ganache pairs well with a robust red wine like Brachetto or a rich hot chocolate.
Variations
- Spiced Glaze: Add 1/4 teaspoon of ground cinnamon, nutmeg, or cardamom to the simple vanilla glaze for a warm, holiday flavor.
- Coffee Glaze: Replace the milk in the vanilla glaze with 2 tablespoons of strong brewed coffee or espresso. This adds a lovely mocha note, especially with the chocolate ganache.
- Mascarpone Frosting: Substitute the cream cheese with 4 oz (113 g) mascarpone cheese for a lighter, richer Italian-style frosting. Add 1 tablespoon of limoncello or orange liqueur for extra flavor.
- White Chocolate Glaze: Melt 4 oz (115 g) white chocolate with 1/4 cup (60 ml) heavy cream, then stir in 1/2 cup (60 g) powdered sugar for a sweeter, creamier glaze.
- Berry Glaze: Replace the citrus juice in the citrus glaze with 2–3 tablespoons of pureed raspberries or strawberries (strained to remove seeds). This gives a lovely pink hue and fruity flavor.
Storage and Reheating
Frosted panettone is best enjoyed within 1–2 days. Store it in an airtight container at room temperature for up to 2 days. If you have cream cheese frosting, refrigerate it, but let it come to room temperature for 30 minutes before serving. For longer storage, wrap the unfrosted panettone tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. To reheat, place slices in a toaster or under the broiler for 1–2 minutes, or microwave for 10–15 seconds, but note that glazes may melt.
Frequently Asked Questions
Can I use these frostings on other breads or cakes? Absolutely! These frostings are versatile and work well on brioche, coffee cake, muffins, or any dense cake. Adjust the consistency as needed.
Why is my glaze runny? If your glaze is too thin, you likely added too much liquid. Add more sifted powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. Conversely, if it’s too thick, add a few drops of liquid.
Can I make the frosting ahead of time? Yes, most of these frostings can be made 1–2 days in advance. Store them in an airtight container in the refrigerator. Bring to room temperature and whisk or stir before using. The ganache may need gentle reheating over a double boiler.
Do I need to refrigerate a frosted panettone? It depends on the frosting. Glazes and ganache (without cream cheese) can stay at room temperature for 1–2 days. Cream cheese frosting must be refrigerated. If you refrigerate, let it sit at room temperature for 20–30 minutes before serving to soften.
Can I use store-bought frosting? Yes, you can use store-bought vanilla or cream cheese frosting, but you may need to thin it with a little milk to achieve a pourable consistency. However, homemade frostings taste much better and are easy to make.
How do I get a smooth, even glaze? Make sure your panettone is level. Place it on a wire rack over a baking sheet to catch drips. Pour the glaze over the top and use an offset spatula to gently push it to the edges, letting it drip naturally. Work quickly before it sets.
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