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
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
- 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.
Desserts to glaze
Cake and Cupcake Recipes
Easy Pound Cake
Breakfast and Brunch Recipes
Monkey Bread
Cake and Cupcake Recipes
Lemon Bundt Cake
Fruit Dessert Recipes
Blueberry Lemon Yogurt Cake
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, add 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.
- 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: 2tbspCalories: 57kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 6mgSugar: 20gVitamin A: 6IUCalcium: 4mgIron: 1mg
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I was pleased with different versions but unsure when using liqueurs (I adore Midori, a melon flavored liqueur from Japan with little liquor flavor but a lovely melon flavor) do you use the vanilla + milk/water ratio (ie same as extract, which seems as it might be a bit weak) or full 1/4c (like juice ratio which seems like it might be a bit strong)
Thank you for any help you can give.
Hi Rose, in this case, I would taste as I go. Midori icing sounds DELICIOUS! Since it is so flavorful, I haven’t tried this specifically, I would say to keep the vanilla then add Midori a tablespoon at a time. You can always add water once you’ve gotten the desired flavor to adjust the consistency of the icing. – Meggan
Very easy and so tasty. Will make again!
Thank you for this information. I have wanted this recipe for a long time. My Mom use to fix the best & now I can pass it along to my daughter and granddaughters.
what measure for liquor ? like your page! fran
how do I measure a liquor for the icing? thanks am going to use your recipe for powdered sugar icing that hardens today…..like your page! thanks for the answer fran
Hi Fran, I’d treat a liqueur the same way as an extract. So, I’d do 2 cups powdered sugar, 1/4 cup water, and 1 teaspoon liqueur. If for some reason it doesn’t taste right, you can always add more liqueur or add the other ingredients until you get what you want. It depends a little bit on the liqueur (quality, brand, flavor). But I will say this – most of the powdered sugar icings taste awful plain, so if you are just tasting it out the bowl, it might taste bad plain but really good when drizzled on a baking good. If that makes sense. I hope so! If you need anything else please let me know. Thanks Fran – Meggan
AWESOME!!!!
Thank you! :D