Master the neat little trick every baker should have up their sleeve—a sweet, smooth icing with just three ingredients.
I’m blessed to have grown up with a baker for a mom. She taught me nearly everything I know about baking. And now that I’m an adult, we get to experiment in the kitchen together. One of the easiest yet most important tricks she taught me is how to make a quick powdered sugar glaze.
This dreamy drizzle of powdered sugar, milk, and vanilla can make almost any sweet treat iconic. It’s especially handy for brunch bakes or dessert cakes, but you can also incorporate it into a sweet snack. Sometimes, my mom likes to garnish a bowl of freshly sliced strawberries with powdered sugar glaze, and it’s a mouthwatering combo. Now, I’m not advocating for overloading on sugar, but a spoonful once in a while is a fun and easy treat for kids and adults alike.
Powdered sugar glaze is so effortless to execute—you only need a bowl and whisk. Not only is the whisk helpful for mixing, but it also makes an excellent “drizzle wand” for decorating your baked goods. Whether it’s a coffee cake or doughnuts, powdered sugar glaze has got them covered—literally.
What is powdered sugar?
In the bag, powdered sugar tends to look like a suspicious white powder. But don’t be fooled! This isn’t some fancy chemical or illegal drug. It’s just a homogenized blend of finely ground sugar and cornstarch. Also known as “confectioners’ sugar” to pay homage to candy makers, powdered sugar was specifically invented for the purpose of icing baked goods. The microscopic sugar particles dissolve effortlessly into liquid, and the cornstarch creates a thick and smooth consistency. It also prevents the substance from sticking together, which is how it’s able to run so freely while regular sugar clumps together. So if you’re a burgeoning baker, powdered sugar should definitely be one of your pantry staples.
How do I store leftovers?
Didn’t use all of your glaze? No problem! Just cover the bowl of icing tightly with plastic wrap and refrigerate for 3-5 days. Use it cold or at room temperature. The sooner you enjoy it, the fresher it will taste, so make sure to use it as soon as possible. I’ve made the mistake of forgetting a powdered sugar glaze in the fridge for weeks, and trust me, that wasn’t the kind of kitchen experiment I was intending! As for freezing it, don’t bother, because the thawing process would ruin its wonderful silky texture.
Serving suggestions
Itching to dish out a decadent breakfast or brunch that your whole family will fall in love with? Powdered sugar glaze comes in clutch, especially when those sweet tooth cravings hit. Drizzle this three-ingredient icing over Air-Fryer Cinnamon Rolls, Gluten-Free Coffee Cake, High-Protein Banana Bread, or Vegan Protein Muffins With Chai And Vanilla. In a more unique fashion, serve powdered sugar glaze as a dip for No-Bake Energy Bites or Chocolate-Covered Strawberries. Whether you choose to go big or small, this sweet treat topping rarely disappoints.
Ingredients
- 2 cups sifted powdered sugar
- 3 tablespoons whole milk plus extra, as needed
- 3/4 teaspoon vanilla extract
Instructions
- In a medium bowl, add the sifted powdered sugar, whole milk, and vanilla extract. Whisk the ingredients together until the glaze is smooth and uniform.
- If the glaze appears too thick, gradually add extra milk, one teaspoon at a time, whisking thoroughly after each addition until you reach your desired drizzling consistency.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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