Active Time
5 minutes
Total Time
5 minutes
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.
Ingredients
Makes enough icing to glaze 12 standard doughnuts
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 →
Leave a Review
Reviews (15)
Back to TopUsing different extracts to amp-up flavor offers great versatility... ...would using alcohol like Bourbon achieve the same or similar results? ...or might it have a detrimental effect like preventing the set, etc.?
Anonymous
USA
12/29/2023
Easy peasy lemon squeezy. I needed a quick sugar glaze for some skull-shaped pumpkin cakes I made for a party. I made this glaze and dipped the skulls into the stuff, turned them upright again, and put the cakes on a wire rack to let the glaze set. Worked perfectly. Thanks!
Madelyn
11/12/2023
Thanks for the recipe
Anonymous
9/23/2022
Loved the recipe
Anonymous
9/23/2022
Nice recipe!
Anonymous
9/23/2022
One of the first “recipes” my mother ever taught me. I must have been about seven, maybe eight. Still use it. Thanks, Shirl
Rachel
Staten Island
9/21/2022
I’m make it. Very simple but instead of all vanilla extract I used a teaspoon of vanilla and a teaspoon of almond extract. I found that it bumped up the flavor.
Kat3697h
Kansas
7/18/2021
i made it and it was good
soccermom123
juneau, alaska
3/19/2020
great recipe but you need to keep mixing it, so it doesn't harden
Anonymous
Northboro MA
2/9/2020
For an even better glaze, use cream instead of milk. Wow.
JeffreyPritchard
3/1/2017
Excellent recipe. Easy & quick relative to most yeast breads. I did not put the dough in the refrigerator. This essentially stops yeast production and is meant to give you the option of making it the night before. If you want to complete the recipe start to finish, just punch down the dough, as noted. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. Then completed the recipe as instructed. I actually preferred the texture of the donuts at slightly lower frying temp, but its not worth worrying about. I just made puffs (or donut holes), and it made about 3 dozen. For new bakers, don't mess with the dough more than absolutely necessary. The more you knead or punch down, the less airy your donuts. Also, make sure you have quality yeast - it makes all the difference. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla.
rachelmkheadley
Spearfish, South Dakota
11/23/2015
Very good and easy to make.
DestinyBates
Wayne, WV
1/21/2015
The glaze is tasty and hardens (shiny) on the doughnut after cooling.
lyjfreedom
Colorado
12/3/2013
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