The powdered sugar glaze is a basic cake icing that uses just three ingredients and a few minutes. Your cake will have an elegant finish that is smooth and a bit sweet to compliment many baked goods.
This same recipe is used by bakeries throughout the United States. It is a staple sweet topping on so many pastries.
Many old cookbooks just assume that everyone knows how to make powdered sugar icing. It is an easy icing that will softly harden as it sets up, but not has hard as royal icing.
I grew up with a mom that just knew how to make this powdered sugar glaze and I learned from her. However, through the years, I realize that while this is a really simple icing recipe not everyone knows how to make this.
It is a great last minute sweet drizzle to top so many things.
Powdered Sugar Glaze Ingredients
Powdered sugar glaze is made up of sugar, milk, and flavoring. That’s it!
However, there are lots of variations.
Milk can be substituted with heavy whipping cream, half and half, or water.
The flavoring can be pure vanilla extract or any other extract flavoring that you prefer.
The only thing that is a steady ingredient is the powdered sugar or confectioner’s sugar.
What is Powdered Sugar Glaze Used for?
Once you see how easy this basic cake icing is to make, you might find even more things to top. Often, it is drizzled over cakes, cinnamon rolls, sweet rolls, quick breads, cookies, muffins, turnovers, and scones just to name a few.
How To Make Powdered Sugar Glaze
Start with the 1 ½ cups of powdered sugar in a medium bowl and add the flavoring extract of choice. Often, I use vanilla extract, almond extract, lemon juice, orange extract, or coconut extract. Even a tiny bit of orange juice will add lots of flavor.
Then start adding the milk or cream one teaspoon at a time stirring to incorporate after each one.
When you reach the desired consistency, you’re done.
Pro Tip. If you want your icing thick, add less cream. Desire a thinner glaze and add more cream.
Drizzle or spread it on top of your favorite Bundt cake, pound cake, quick bread, or other dessert. This simple glaze is just the perfect icing.
Add Food Coloring to the Icing
This is an easy icing recipe to color. Just a little goes a long way. Start with one or two drops of coloring and mix to see the result. Versatile
Gluten Free Frosting Recipe
Since this recipe consists of confectioner’s sugar, milk, and vanilla extract, this is a great recipe if you are looking for a gluten free frosting recipe.
Is Powdered Sugar Gluten Free?
Powdered sugar is gluten free as it just contains finely ground sugar and cornstarch. Therefore, this is a great option for those on a gluten free diet.
Can you Freeze Powdered Sugar?
Yes, you can. However, sometimes the powdered sugar will build up moisture in the container. Therefore, when thawed, it could have tiny lumps. However, this is easily fixed. If the clumps are dry clumps, this can easily be fixed by sifting the powdered sugar.
What is the Best Way to Store Powdered Sugar?
Powdered sugar is best stored at room temperature in an airtight container. In fact, the unopened bag it comes in is perfect. Just place on a shelf in your pantry. The most important tip is to make sure that it’s kept dry and sealed.
How Long Does Powdered Sugar Last?
If stored even at room temperature as long as it is in an airtight container, it will last for many years. In fact, many preppers like to store confectioner’s sugar as it lasts pretty much indefinitely.
Recently, I made a 2-ingredient pumpkin bread and spread this delicious powdered sugar glaze all over the top.
Powdered Sugar Glaze: Basic Cake Icing
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Kitchen Essentials
Ingredients
- 1 ½ Cups Powdered Sugar
- ½ Teaspoon Vanilla Extract or another flavor including lemon juice
- 5-7 Teaspoons Heavy Cream milk, water, or half and half would also work
Instructions
- Place the powdered sugar in a medium bowl.
- Add the vanilla extract. Add 4 teaspoons of the heavy cream and stir the ingredients to combine. Continue adding the heavy cream one teaspoon at a time until it is the desired consistency.
- Drizzle over cooled breads, cakes, cookies, or another confection.
