Name: Powdered Sugar Icing
Cook time: 5 minutes
Total time: 5 minutes
Yield: Makes enough icing to glaze 12 standard doughnuts
Ingredients: 1½ cups (150 grams) powdered sugar; 3–4 Tbsp. milk, lemon juice, or water, divided; 2 tsp. vanilla extract (optional)

Powdered sugar icing being drizzled onto a bundt cake with a spoon.

Photo by Joseph De Leo, Food Styling by Drew Aichele

Whether you’re frying or baking a batch of doughnuts, glazing a pound cake or Bundt cake, or putting the final touches on a batch of no-yeast cinnamon rolls at the last minute, you need a good powdered sugar icing recipe in your repertoire. This one-bowl frosting recipe has only three ingredients you’ve likely already got in your pantry, practically no prep time, and will come in handy for all of your dessert recipes. While we’re partial to using this glaze recipe for classic doughnuts, this easy icing would also make for a great lighter cookie icing or alternative to royal icing (just give it time to set) on sugar cookies.

To make this classic powdered sugar glaze, we recommend pure vanilla extract—it will really amp up the vanilla flavor. But of course, customize to your heart’s desire: Swap in almond extract, add a dash of your favorite food coloring for a vibrant twist, or go halfsies with vanilla and almond flavors. You could even swap in a little orange juice for the liquid. Play around with your desired consistency by using the lesser or greater amount of milk. Whichever path you choose, once you have a smooth, pourable glaze, this powdered sugar frosting is ready to set and catch some rainbow or chocolate sprinkles on your treat of choice. And speaking of chocolate, if it’s a chocolate icing recipe you’re seeking, we’ve got one of those too.

Recipe information

Total Time
5 minutes
Yield
Makes enough icing to glaze 12 standard doughnuts

Ingredients

1½ cups (150 grams) powdered sugar

3–4 Tbsp. milk, lemon juice, or water, divided

2 tsp. vanilla extract (optional)

Preparation

Sift 1½ cups (150 grams) powdered sugar into a medium bowl to remove any lumps. Slowly whisk in 2 Tbsp. milk, lemon juice, or water and 2 tsp. vanilla extract (if using). Add more milk, lemon juice, or water, a little at a time, to make a smooth, pourable glaze.

Editor’s note: This recipe was originally published in ‘Doughnuts’ by Lara Ferroni as Basic Sugar Glaze and first appeared on Epicurious in March 2013. Head this way for our favorite easy cookie recipes →