This delicious Donut Icing requires only three ingredients and could not be easier to make.
It’s hard to top a donut when you crave something sweet and decadent. Wait a minute! It’s actually very easy to top a donut when you’re talking about covering one in donut icing! Leave it to icing—like this smooth and creamy one that takes just minutes to create—to make something really delicious even better.
Donuts have been around for centuries, but food historians tell us they came to America in the 17th century when Dutch settlers brought their olykoeks, deep-fried oil cakes, to New Amsterdam (the former name of New York). By World War I, donuts had become very popular in the U.S. and went on to evolve into the many variations we know today: glazed, cake, jelly, or filled with custard or cream. Thanks to master French pastry chef Dominique Ansel, we even have the cronut, a croissant-donut mashup. But for me, when I want to indulge, it’s a plain donut covered in vanilla icing that hits the spot.
So hip-hip-hooray that this donut icing could not be easier to make. Mix together some sifted powdered sugar, good vanilla extract, and milk until you achieve the texture you desire, and that’s it. The vanilla gives this icing a deep, rich flavor, which transforms any kind of donut—yeast or cake, baked or fried—into an even more heavenly treat.
What is powdered sugar?
Powdered sugar, also known as confectioners’ sugar, icing sugar, and fondant sugar, is granulated sugar that’s been finely ground into a powder. It often contains an anti-caking agent, like cornstarch, to prevent it from clumping. Professional and home bakers alike use powdered sugar for all sorts of baked goods, but it’s a particularly great ingredient for frostings and icings, like our donut icing, because it dissolves quickly and ensures a smooth texture. But, as we all know, powdered sugar is also sweet and lovely on its own, whether it’s covering a powdered sugar donut or dusted on top of a brownie.
How do I store leftovers?
Donut icing can be stored in an airtight container in the refrigerator for up to 2 weeks or up to 3 months in the freezer (thaw overnight in the fridge). Let the icing come to room temperature before using it.
Serving suggestions
I’ve discovered a bunch of other ways to use this yummy vanilla donut icing. I use it instead of the sugar cookie glaze in this recipe for Doughnut Sugar Cookies, drizzle it on top of this Apple Cider Donut Cake, and serve it on the side as a sweet dip for these Mexican Donas. It’s also wonderful on top of the Best Zucchini Bread, Delicious Blueberry Muffins, any kind of pound cake (especially Whipping Cream Pound Cake), or poured over this family favorite—Cinnamon Bun Pancakes.
Donut Icing
Ingredients
- 4 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 8-12 tablespoons milk
Instructions
- In a medium bowl, combine the sifted powdered sugar, vanilla extract, and 8 tablespoons of milk. Whisk until smooth and free of lumps.
- If the icing is too thick, add milk 1 tablespoon at a time until desired consistency is reached. If it's too thin, add more sifted powdered sugar.
- Dip each donut into the icing, or drizzle the icing over the donuts using a spoon or a piping bag. Allow to set on a wire rack before serving.
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