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.

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.

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

1. In a medium bowl, add powdered sugar and vanilla.

2. 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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More From Culinary Hill

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 mins

Total Time 5 minutes mins

Servings 12 servings (1 tbsp each)

Course Dessert, Pantry

Cuisine American

Calories 81

5 from 201 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 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

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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