Simple Glaze Icing

Tweet
Share
Pin
Share

This basic glaze icing uses just three ingredients to create a smooth, pourable topping that sets with a light sheen.

It works on everything from sugar cookies and cinnamon rolls to pound cakes and scones.

Why You’ll Love It

  • Only 3 ingredients
  • Ready in 5 minutes
  • Versatile enough for cookies, cakes, pastries, and more
  • Easy to customize with different flavors
  • Sets firm enough to stack but stays slightly soft to bite
  • No special equipment needed

Ingredients

  • 2 cups (240g) powdered sugar, sifted
  • 3-4 tablespoons milk, cream, or water
  • 1 teaspoon vanilla extract

Flavor Variations

  • Lemon glaze: Replace milk with fresh lemon juice and add 1/2 teaspoon lemon zest
  • Maple glaze: Replace vanilla with 1/2 teaspoon maple extract and use cream instead of milk
  • Almond glaze: Replace vanilla with 1/2 teaspoon almond extract
  • Chocolate glaze: Add 2 tablespoons cocoa powder and an extra tablespoon of milk
  • Coffee glaze: Replace milk with cooled espresso or strong brewed coffee

Steps

  1. Sift the powdered sugar into a medium mixing bowl to remove any lumps.
  2. Add 3 tablespoons of milk and the vanilla extract.
  3. Whisk until completely smooth.
  4. Check the consistency by lifting the whisk and watching how the glaze flows.
  5. For a thick glaze that holds its shape slightly, the consistency should be similar to honey.
  6. For a thinner drizzle, add milk 1 teaspoon at a time until it flows easily off the whisk.
  7. For a thicker coating, add more sifted powdered sugar 1 tablespoon at a time.
  8. Use immediately or cover tightly until ready to use.

Application Methods

For Cookies

Dip the top of each cookie into the glaze, letting excess drip off.

Place glazed cookies on a wire rack set over a sheet pan to catch drips.

Alternatively, spread glaze on cookies with a small offset spatula or the back of a spoon.

For Cakes and Bundt Cakes

Place the cake on a wire rack over a sheet pan.

Pour the glaze slowly over the top, letting it drip down the sides.

Use a spoon to guide the glaze into any crevices or patterns.

For Cinnamon Rolls and Pastries

Drizzle the glaze back and forth over warm pastries using a spoon or squeeze bottle.

For maximum glaze absorption, apply while the pastries are still slightly warm.

Helpful Tips and Substitutions

Sifting the powdered sugar is important because lumps will not dissolve and create a bumpy glaze.

Use milk for a classic flavor, heavy cream for richness, or water for a cleaner taste that lets other flavors shine.

Room temperature liquid mixes more smoothly than cold.

If the glaze becomes too thick while working, stir in a few drops of milk to thin it.

For bright white glaze, use water instead of milk and clear vanilla extract.

Add gel food coloring to tint the glaze without affecting consistency.

Liquid food coloring will thin the glaze, so add extra powdered sugar to compensate.

A small fine mesh strainer works well for sifting powdered sugar directly into your bowl.

Serving Ideas

Let glazed items set for 15-30 minutes before serving so the glaze firms up.

Add sprinkles, chopped nuts, or citrus zest while the glaze is still wet.

Drizzle a contrasting glaze color over the first layer for a decorative effect.

Glazed cookies and pastries make excellent gifts when packaged in clear bags once fully set.

Make-Ahead and Storage

Glaze is best made fresh but can be stored in an airtight container at room temperature for up to 3 days.

Stir well before using stored glaze and adjust consistency with milk or powdered sugar as needed.

Cover the surface with plastic wrap to prevent a skin from forming.

Glazed items should be stored in a single layer until the glaze sets completely, about 2 hours.

Once set, glazed cookies can be stacked with parchment between layers.

Do not refrigerate glazed items unless the underlying baked good requires it, as moisture can make the glaze sticky.

The Finishing Touch

A simple glaze turns ordinary baked goods into something special with almost no effort.

Master the basic formula and you can adapt it to any flavor profile.

This is one of those foundational recipes worth memorizing because you will use it constantly.

Stock up on powdered sugar during baking season so you are always ready to whip up a batch.

Similar Posts