Powdered Sugar Icing

Meggan Hill

5 from 201 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.


 

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

  1. Powdered Sugar Icing Recipe Ingredients
  2. How to make Homemade Icing with Powdered Sugar
  3. Simple Icing Recipe Variations
  4. How to store Homemade Icing
  5. More From Culinary Hill
  6. Powdered Sugar Icing Recipe

Powdered Sugar Icing 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.

  • 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

  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.

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.

Cinnamon Apple Cake on a cooling rack surrounded by apples.

Lemon Bundt Cake Recipe

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.

1 hour 15 minutes
View Recipe

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
5 from 201 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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

5 from 201 votes (181 ratings without comment)

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Comments

  1. i used pure vanilla, not vanilla extract thinking it was the same thing. it most certainly is not. tastes like alcohol. will try with the proper vanilla product next time. posting this so others know not to make the same mistake i did.

    Reply

    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

  8. 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