This simple confectioners’ sugar icing can transform a simple cake into something photo worthy. Drizzle this all-purpose icing (or “glaze”) over Bundt cakes, pound cakes, scones, loaf cakes, muffins, cinnamon rolls, and more. We’ve chosen a neutral vanilla flavor as the base recipe, which means you can customize it as you see fit. See “tips” below for lots of ideas.
In a medium bowl, whisk all the ingredients together, starting with 3 tablespoons (43g) milk or evaporated milk or 4 tablespoons (57g) cream. (Cream will make a richer icing.)
If using milk or evaporated milk, add more of the liquid 1/2 teaspoon at a time, stirring between additions. If using cream, add water in 1/2-teaspoon increments. (For soft, thick icing that’s suitable for spreading on top of cinnamon rolls, you may not need additional liquid.)
Continue adding liquid gradually and stop when you reach the desired consistency. For a thick icing that will form distinct drips, like for drizzling on a Bundt or loaf cake, aim for a smooth icing that ribbons very slowly off the whisk. For a thinner icing that will create an all-over coat, look for a thinner icing that falls off the whisk quickly and holds no shape in the bowl. If your icing is thinner than you’d like, add more confectioners’ sugar until it’s thickened back to your liking.
Use the icing immediately by drizzling, spreading, or pouring it over your baked good of choice. It will become somewhat firm and set after about 10 to 20 minutes, depending on the consistency.
Storage information: Transfer any leftover icing to an airtight container, press a piece of plastic wrap against the surface, cover, and refrigerate for up to 3 days. Whisk the icing briefly before using to return it to a smooth state.
This basic confectioner’s sugar icing is a blank canvas that you can customize to your liking. Here are some ideas:
For a citrusy or fruity finish, try replacing the milk with lemon, orange, lime, or grapefruit juice, or with cherry concentrate (dilute before using), blueberry juice, or pomegranate juice.
For an apple or coffee glaze, add boiled cider or cold brew in place of 2 tablespoons of the liquid.
To make a naturally colored icing, mix the confectioners’ sugar with pulverized freeze-dried fruit, like blueberries or raspberries.
Customize the flavor with extracts and flavors like almond extract, lemon emulsion, natural maple flavor, Fiori di Sicilia, rose water, or orange blossom water. Start with 1/8 teaspoon and taste as you go – you can always add more but you can’t take it away.
Alternative milks like coconut milk or even buttermilk can be used in place of milk for subtle flavor; whisk well before using.
Add warm spice and flecks of color with the addition of cinnamon, cardamom, or espresso powder. Add spices to taste.
