This confectioners’ sugar icing is the fastest way to give a plain cake a polished finish. With just powdered sugar and a spoonful of liquid, it becomes a smooth white glaze that sets beautifully on cakes, cookies, muffins, scones, and quick breads.
Choose milk for a creamy finish, water for a neutral glaze, or citrus juice for a bright tang. The consistency is easy to control, and the recipe multiplies cleanly when you need a larger batch.
THE RECIPE
Confectioners’ Sugar Icing
Prep5 min
CookNone
Total5 min
YieldAbout ¾ cup
Ingredients
Instructions
- Place the sifted confectioners’ sugar in a medium bowl. Add the liquid a little at a time, stirring after each addition.
- Continue stirring until every dry pocket disappears and the icing is smooth. It may seem too dry at first, but keep mixing before adding more liquid.
- Adjust the consistency drop by drop: use less liquid for a thick spreadable icing or a little more for a glaze that falls slowly and steadily from a spoon.
- Spoon or drizzle the icing over completely cooled cake, cookies, muffins, scones, or quick bread, and use it immediately.
Tips and Variations
- Sift the sugar first for the smoothest, lump-free icing.
- Add extra liquid by the drop; a tiny amount changes the consistency quickly.
- For lemon, orange, or lime icing, use strained citrus juice in place of milk or water.
- For chocolate icing, whisk 3 tablespoons unsweetened cocoa powder into the sugar and begin with about 1½ tablespoons liquid, adding more as needed.
- This icing is best used as soon as it is mixed and is not intended for storage.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.