Powdered Sugar Glaze (Simplest Cake Glaze)

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This simple powdered sugar glaze is a quick and easy way to add a sweet, glossy finish to your favorite baked treats.

Recipe At a Glance

This powdered sugar icing is the simplest glaze for baked goods and desserts. It comes together in just 5 minutes using pantry staples like powdered sugar, milk, and maybe a splash of vanilla extract. If your freshly baked treat looks a bit plain, this cake glaze is the perfect finishing touch.

In addition to the basic recipe, there are countless ways to tweak the flavor of this easy icing to complement whatever you’re making. I cover those after the base recipe.

Let’s dive in.

Ingredients Notes and Substitutes

• Powdered sugar. The base of the glaze. Also known as confectioner’s sugar.
• Milk. Full-fat milk is the go-to, but low-fat or skim milk works just as well. There are other options, too, which I’ll cover in the flavoring section.
• Vanilla extract. Optional, but adds great flavor. You can swap it with almond extract (or any other extract), but start with 1/4 of the amount you’d use for vanilla and taste before adding more.

How to Make Powdered Sugar Glaze

1. Add ingredients. In a small bowl, add powdered sugar, vanilla extract, and roughly two-thirds of the milk. We start with less liquid than we’ll likely need.

2. Whisk. Whisk everything together. It’ll likely be lumpy, and some dry powdered sugar might be left. We’ll fix that in the next step.

3. Adjust consistency. Add the remaining milk bit by bit, whisking well after each addition. Aim for a glaze that flows slowly but smoothly from the whisk. If you add too much liquid and the glaze is too thin, add more powdered sugar until you get to the desired consistency.

4. Use immediately. Pour the glaze all over your baked goods or desserts, making sure they’re cold before you do so.

Next, let’s talk about flavoring this glaze to better fit the dessert it finishes.

Flavoring Powdered Sugar Glaze

The basic glaze, made with milk and vanilla extract, has a pleasantly sweet, neutral flavor that pairs well with almost anything.

But you can make it more interesting—or better suited to your dessert—by swapping out the milk or using a different extract.

Here are some popular options:

• Lemon juice. Skip the vanilla and replace the milk with lemon juice for a simple lemon glaze. I use this in my lemon madeleines to boost the lemon flavor. It’s perfect for any lemon-flavored treats like lemon financiers, bundt cakes, pound cakes, muffins, and more. You can substitute other citrus juices if they fit your recipe (say, orange juice for orange madeleines). For a milder citrus flavor, use half juice and half water.

• Coffee. Replace the milk with cooled, strongly brewed coffee or espresso. Swap a third of the coffee with Kahlua or another coffee liqueur for a deeper coffee flavor. This works well for desserts like coffee cream puffs.
• Extracts. Almond or other extracts can replace the vanilla. Start with a quarter of the amount you’d use for vanilla, taste the glaze, and add more if needed. Since extract strength varies by brand, adding a little at a time is best.
• Fruit puree. If you’re already making fruit puree for your dessert, consider using it in the glaze. Strain the puree through a fine mesh sieve before mixing it with the powdered sugar to avoid lumps. The puree will also add color to the glaze. Skip the vanilla, as it may overpower the fruit flavor.
• Food coloring. If you want a pop of color, add a bit of gel or dry food coloring to the glaze. While it won’t change the flavor, a vibrant glaze can elevate the look of your dessert.

Besides those easy variations, there are also a couple of more involved ones like:

• Brown butter glaze. This one involves making brown butter and using it in combination with milk as the liquid component of the glaze.
• Maple glaze. In this one, we combine melted butter, salt, and maple syrup, then stir in the powdered sugar until the consistency is right.

Ways to Use This Basic Glaze

This easy glaze can enhance almost any baked good that needs a little extra something on top, including store-bought items that taste great but could use a visual boost.

Need some ideas? Here are a few:

1. Cakes. Perfect for pound cakes, bundt cakes, angel food cakes, and more. If your cake needs a finishing touch, this glaze will do the trick.
2. Donuts. Ideal for classic donuts, my Polish donuts, or anything donut-like. Add sprinkles for some extra crunch and color.

3. Quick Breads. Drizzle this glaze over a loaf of banana or zucchini bread, or decorate individual slices when serving.
4. Muffins. Match the glaze flavor to your muffins. For example, use a lemon glaze for berry muffins or add pumpkin spice to a glaze for pumpkin muffins.
5. Cookies. Drizzle the cookie glaze over cookies for decoration, or spread it with a spoon or pastry brush for more coverage. You can also dip the cookies for a fancier touch.
6. Pastries. Think cinnamon rolls, eclairs, and cream puffs—all look and taste better with a glaze.
7. Scones. A classic pairing, so no surprises here.

FAQ

Does the glaze harden?

Yes, the glaze will harden if you stick to the liquid-to-powdered sugar ratio recommended in the recipe (about two tablespoons of liquid per 1 cup of powdered sugar) or use less liquid. If you add too much liquid, the glaze will struggle to set and might take a long time to dry.

In short, too much liquid means a glaze that stays liquid.

How do I store leftovers?

Store leftover glaze in an airtight container in the fridge or on the counter for 3 to 4 days. Before using it again, stir it well and add a bit of milk to thin it out if needed.

How do I store baked goods topped with this glaze?

Leave the glazed baked goods on the counter until the glaze hardens. After that, either refrigerate them or cover and store them at room temperature, depending on the best storage method for the baked goods itself. The glaze can be stored at room temperature or in the fridge, so base your decision on the needs of the baked goods.

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