Our versatile Powdered Sugar Icing recipe elevates sweet baked goods into highly rated status by instantly adding a sweet layer of flavor and irresistible charm. Thinner than frosting, this topping can be spread in a thin layer over banana bread loaves, or it can be drizzled from a spoon to add just a hint of sweet topping to homemade cookies or pie.
This simple powdered sugar icing uses just 3 ingredients.
Powdered Sugar: The consistency of powdered sugar dissolves readily with the other ingredients into a smooth glaze that isn’t grainy like it would be if made with granulated or brown sugar.
Vanilla: We add vanilla to create a glaze that amplifies the flavors found in sweet baked goods.
Half-and-Half: Adding a depth of flavor to the glaze, half-and-half also makes it smooth and spreadable or a drizzling consistency, depending on how much you add. You can use heavy cream or milk if you have it on hand, too.
Here’s how easy it is to make our homemade powdered sugar icing recipe.
Spoon powdered sugar into a dry measuring cup. Then, level off the cup with a metal spatula or straight edge of a knife. Scooping the cup into the powdered sugar may result in adding too much and a thick glaze that won’t easily spread.
Add powdered sugar, vanilla, and 3 tablespoons half-and-half to a medium bowl and whisk until smooth. Add additional half-and-half, 1 teaspoon at a time, until it is easily spreadable or drops from a spoon in a thin stream that holds its shape. By adding the remaining half-and-half in small quantities, you can control how thin the icing gets.
Our powdered sugar icing recipe is quick to mix up, and we recommend making it right before using for best results since it dries very quickly. If you want to make it ahead, here are our best tips to keep it as fresh as possible.
Place the prepared glaze in a smaller bowl, and immediately cover tightly with plastic wrap as close to the surface as possible without touching it. Store at room temperature up to 1 hour. If glaze is too thick to spread or drizzle, add additional milk, 1/2 teaspoon at a time, until desired consistency.
In medium bowl, whisk powdered sugar, vanilla, and 3 tablespoons of the half-and-half until smooth. Add additional half-and-half, 1 teaspoon at a time, until desired consistency.
Use to ice quick breads, cakes, coffee cakes, or pastries. Makes 1 1/2 cups.
Before adding additional half-and-half or cream, be sure to stir and blend the ingredients thoroughly. It’s easier to start out with less liquid and add more as needed until you reach your desired consistency. If you do need to add more, do it one teaspoon at a time.
To spread the icing, use a large spoon to distribute it onto the baked good. Spread it with a large metal spatula until the top is evenly covered. To drizzle the icing, fill a teaspoon with glaze or dip the tines of a fork in the glaze and quickly move it over the top of the baked good to form lines over the top (and also the sides of your baked good, if desired). Repeat with additional spoonfuls of icing.
After drizzling the powdered sugar icing on your baked goods, make sure it is completely set before storing in a loosely covered container.
