Simple, versatile, and essential, this Powdered Sugar Glaze will transform your desserts.
One of my earliest cooking memories is standing on a step stool in our kitchen, making Christmas cutout cookies with my mom. My favorite part was making the glaze. She’d set out four glass ramekins. Then, we’d make the glaze in a bigger bowl. She’d carefully portion out the glaze into the ramekins and let me use food coloring (forgive me, it was the 80s!) to add color to each one. Magical! And of course, there was a lot of licking the spoon.
It’s fitting that this recipe is one of my core cooking memories. Powdered sugar glaze is an essential recipe to have in your repertoire, no matter if you’re a novice baker or expert. It’s my go-to for cutout cookies, Bundt cakes, quick breads, and loads of other baked goods that benefit from a glaze or topping.
You will love having this glaze in your baking “toolkit.” It’s simple, versatile, and easily customized. Pantry staples are all you need to make it, and it’s foolproof.
Sifting And Measuring Powdered Sugar
When reading through an ingredients list, if “sifted” is listed after powdered sugar or flour, keep in mind that you need to measure after it’s been sifted. Sifting removes any lumps or clumps that may have formed during storage due to humidity. It also aerates (or makes lighter) the powdered sugar. Since sifting does change the weight and consistency of powdered sugar, always sift first (using either a sifter or a sieve with very fine mesh), then measure for accuracy.
FAQs & Tips
How Do I Store Leftovers?
This glaze can be stored in an airtight container in the fridge for up to 4 or 5 days. It will thicken and harden a bit, so when you are ready to use it, simply set it out on the kitchen counter for up to 1 hour. Whisk it and add a few drops of milk or water to restore the consistency. Freezing is not recommended.
Try A Flavor Variation!
While this glaze is great on its own, sometimes you need to add a little flavoring, depending on the dish. The easiest way to do this is to switch out the vanilla extract with another extract: almond, orange, peppermint, or lemon. Other ways you can mix things up include using maple syrup or cooled brewed coffee instead of the milk, adding a small amount of rum, bourbon, or Kahlúa, or incorporating some zested citrus. This recipe is a palette for all sorts of flavor profiles, so use your imagination!
Why Isn’t My Glaze Pure White?
Blame the vanilla extract if your glaze is closer to ecru than white. If you really want pure white glaze, substitute clear vanilla flavoring for the pure vanilla extract. It’s not as natural, but it won’t affect the color of your final glaze.
Serving Suggestions
A glaze is thinner and lighter than a frosting or icing. It’s meant to be drizzled, not spackled on with a spreader! Powdered sugar glaze is wonderful on breakfast items like Chocolate Chip Coffee Cake or Delicious Monkey Bread. You can also use it on desserts like Sour Cream Chocolate Bundt Cake. Cutout cookies are an option, too. Even though nowadays I frost my cutout cookies with buttercream frosting, my childhood cookies were drizzled with this glaze, then topped with sparkly colored sugars.
Powdered Sugar Glaze
Ingredients
- 1 1/2 cups powdered sugar sifted
- 2 to 3 tablespoons milk
- Pinch of kosher salt
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, salt, and vanilla extract.
- If the glaze is too thick, gradually add more milk, one teaspoon at a time, until it reaches your desired consistency.
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