Powdered Sugar Icing

Meggan Hill

4.99 from 198 votes

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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.

Lemon bundt cake slices on plates.


 

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Powdered Sugar Icing Recipe

Recipe ingredients

Powdered sugar icing 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

  1. In a medium bowl, add powdered sugar and vanilla.
Powdered sugar, vanilla, and milk in a bowl.
  1. Add enough milk to reach your desired consistency for drizzling. The glaze will harden in 20 to 30 minutes.
A bowl of powdered sugar icing.

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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Lemon Bundt Cake

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1 hour 15 minutes
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Desserts to glaze

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Lemon bundt cake slices on plates.

Powdered Sugar Icing

By Meggan Hill
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.
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings (1 tbsp each)
Course Dessert, Pantry
Cuisine American
Calories 81
4.99 from 198 votes
ReviewPrint

Ingredients 

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

  1. 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.
  2. Milk: Or water or half-and-half. Add enough for your desired glaze consistency.
  3. Yield: This recipe makes about ¾ cup icing (12 tablespoons) depending on how much liquid you add to thin it.
  4. Lemon icing: Substitute ¼ cup lemon juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lemon zest if desired.
  5. Lime icing: Substitute ¼ cup lime juice for the milk or water and omit the vanilla extract. Add 1 teaspoon lime zest if desired.
  6. Orange icing: Substitute ¼ cup orange juice for the milk or water and omit the vanilla extract. Add 1 teaspoon orange zest if desired.
  7. Almond icing: Substitute ½ teaspoon almond extra for the vanilla extract.
  8. Light icing: Mix 1 cup (4 ounces) powdered sugar with 1 tablespoon low-fat milk and 1 tablespoon vanilla extract.
  9. 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.

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Comments

    1. Hi Cheryl, yes! ! I would add 2-3 tablespoons of softened cream cheese to the icing ingredients, and add water or milk 1 tablespoon at a time until you reach your desired consistency. Make sure to taste as you go to adjust the flavor to your liking. – Meggan

  6. I made icing for Christmas cookies using powder sugar, vanilla extract & I didn’t have milk, but I did have a carton of heavy whipping cream, which I used. The taste was AMAZING! It didn’t taste like powder sugar which is a win, win for me. I made too much.
    Can it be refrigerated for later use in about a week? I hate to toss it out. Thanks.

    Reply

    1. Hi Terri! Yes, you can refrigerate it for up to a week. I would store it in an airtight container, and place a piece of plastic wrap over the surface of the icing to prevent a skin from forming. Make sure to check it for freshness, and give it a good stir to restore the smooth consistency of the icing before using. Take care! – Meggan

  12. Easy to make, tastes great, easy to apply and economical ! I would have been happy with just the first two, but scoring 4 out of 4 ….winner, winner chicken dinner ! Definitely give it 5 Stars !5 stars

    Reply

    1. Hi Danielle, thank you for your question. I would suggest topping with some whipped cream or serving with vanilla ice cream. – Meggan

    1. Hi Inna, I prefer the milk to be close to room temperature so it’s easier to incorporate. Cool milk is fine, also. Take care! – Meggan

  15. 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?

    Reply

    1. 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

    1. 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

    1. Hi Audrey, you’re welcome! That sounds absolutely delightful! Thank you for sharing! – Meggan

  19. This made a great icing drizzle to pour over my special chocolate chip banana bread! Easy and quick as well! Absolutely loved it!!!5 stars

    Reply

  21. This recipe is fantastic, because it includes conversions in the printable version. Thank you so much! I love that I can easily look it up in my recipe book to find that if I want an almond based powdered sugar icing, this is what I do. I don’t have to think about it. I could just come to this and it tells me. If I want an orange flare to it, boom! I got it. The way this is laid out is fantastic. Thank you for this. This is exactly what we all need.5 stars

    Reply

    1. Hi David! Exactly, this is a great icing to use to supplement baked goods that are already flavorful. – Meggan

  23. 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.5 stars

    Reply

    1. 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

  25. 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.5 stars

    Reply

  27. 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

    Reply

    1. 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