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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.
The ideal powdered sugar icing recipe is quick, easy, foolproof, and flexible. As a classically-trained chef, I love to create recipes (or in this case, a ratio) that is ripe for your own customizations but works every time.
This powered sugar recipe is just 3 ingredients and can easily be transformed with different flavors, colors, or even consistencies depending on how you’re going to use it. I have several variations below, but once you understand the ratio, you’ll be well on your way to being even more creative in the kitchen.
Drizzle this easy glaze recipe over cakes, cookies, muffins, quick breads, and more. It’s an easy way to dress up your desserts in just a few minutes.
Table of Contents
Powdered Sugar Icing 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.
- 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.
- Vanilla
How to make Homemade Icing with Powdered Sugar
- 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.
Simple Icing Recipe 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.
How to store Homemade Icing
Powdered sugar icing does not need to be refrigerated, 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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This amazing Lemon Bundt Cake uses two secret ingredients (cake mix and instant pudding!) to make it the easiest, most delicious lemon cake you’ve ever had.
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Powdered Sugar Icing
IngredientsÂ
- 2 cups powdered sugar (see note 1)
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk or water (see note 2)
InstructionsÂ
- 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.
This made a great icing drizzle to pour over my special chocolate chip banana bread! Easy and quick as well! Absolutely loved it!!!
Thanks Meridoc, glad you enjoyed! – Meggan
Really Good!! Great for Bundt Cakes.
Thank you Myla, great idea! – Meggan
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.
Thank you so much Tiffany, happy to help! – Meggan
A little bland on it’s own, but goes really well with things like cupcakes!
Hi David! Exactly, this is a great icing to use to supplement baked goods that are already flavorful. – Meggan
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! 😀