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This easy, 3-ingredient Powdered Sugar Icing is perfect for bundt cakes, pound cakes, angel food cakes, cookies, and quick breads. A little glaze makes everything look (and taste) even better.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Confectioner’s sugar: Using powdered sugar is important because it dissolves without heat. To make your own, pour granulated sugar into a blender or food processor, then blend the sugar until it is a fine, fluffy powdered sugar.
- Milk: Or water or half-and-half. Add enough for your desired glaze consistency.
Step-by-step instructions
- In a medium bowl, add powdered sugar and vanilla.
- Add enough milk to reach your desired consistency for drizzling. The glaze will harden in 20 to 30 minutes.
Recipe tips and variations
- Yield: This recipe makes about ¾ cup icing (12 tablespoons) depending on how much liquid you add to thin it.
- Lemon icing: Substitute ¼ cup lemon juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lemon zest if desired.
- Lime icing: Substitute ¼ cup lime juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lime zest if desired.
- Orange icing: Substitute ¼ cup orange juice for the milk or water and omit the vanilla extract. Add 1 teaspoon orange zest if desired.
- Almond icing: Substitute ½ teaspoon almond extra for the vanilla extract.
- Light icing: Mix 1 cup (4 ounces) powdered sugar with 1 tablespoon low-fat milk and 1 tablespoon vanilla extract.
- Does powdered sugar icing need to be refrigerated? No, even if you use milk in your icing. The small amount of milk is stabilized by the large amount of sugar and is considered safe at room temperature for two to three days. Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling.
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Powdered Sugar Icing
This easy, 3-ingredient Powdered Sugar Icing is perfect for bundt cakes, pound cakes, angel food cakes, cookies, and quick breads. A little glaze makes everything look (and taste) even better.
Ingredients
- 2 cups powdered sugar (see note 1)
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk or water (see note 2)
Instructions
- In a medium bowl, stir together powdered sugar and vanilla. Add water or milk until desired consistency is reached. Drizzle over cooled baked goods or dessert. The glaze will harden in 20 to 30 minutes.
Recipe Video
Notes
- Powdered sugar: Using powdered sugar is important because it dissolves without heat. To make your own, pour granulated sugar into a blender or food processor, then blend the sugar until it is a fine, fluffy powdered sugar.
- Milk: Or water or half-and-half. Add enough for your desired glaze consistency.
- Yield: This recipe makes about ¾ cup icing (12 tablespoons) depending on how much liquid you add to thin it.
- Lemon icing: Substitute ¼ cup lemon juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lemon zest if desired.
- Lime icing: Substitute ¼ cup lime juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lime zest if desired.
- Orange icing: Substitute ¼ cup orange juice for the milk or water and omit the vanilla extract. Add 1 teaspoon orange zest if desired.
- Almond icing: Substitute ½ teaspoon almond extra for the vanilla extract.
- Light icing: Mix 1 cup (4 ounces) powdered sugar with 1 tablespoon low-fat milk and 1 tablespoon vanilla extract.
- Does powdered sugar icing need to be refrigerated? No, even if you use milk in your icing. The small amount of milk is stabilized by the large amount of sugar and is considered safe at room temperature for two to three days. Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling.
Nutrition
Serving: 1tbspCalories: 81kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 6mgSugar: 20gVitamin A: 6IUCalcium: 4mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can this be stored in the freezer? If so, for how long? For instance, if I were to make a large batch and freeze all but the portion needed for today, keeping some for multiple uses over a set amount of time. Finally, would this be appropriate for icing donuts?
Hi Heather, I haven’t tried freezing this myself, but I don’t see why you can’t, expecially if it is made with water. I would make sure to put it in an airtight container or in freezer-safe ziptop bags. If using a container, please make sure to leave headspace for the icing to expand. If using freezer bags, make sure to remove as much air as possible. I think this would be a nice glaze-type icing for doughnuts. Hope this helps! Take care! – Meggan
Can you freeze gingerbread cookies with powdered sugar icing?
Hi Mert, yes! Let them cool and harden completely and place them into a freezer-safe bag using wax paper to separate layers. Take care! – Meggan
Perfect! Thank you! I used the OJ and flavored with cloves for carrot cupcakes.
Hi Audrey, you’re welcome! That sounds absolutely delightful! Thank you for sharing! – Meggan
Your recipe and video makes my baking easier thank you
Thanks Joe! – Meggan