Tulo

Powdered Sugar Icing Recipe

A spoon drizzling white powdered sugar icing over a batch of glazed cookies, with a bowl of icing and a small pitcher of milk beside it.
Photo by Odeani Baker on Pexels

Sifted powdered sugar dissolves smoothly with just a small amount of liquid, so the icing whisks together lump-free in under five minutes without any cooking, and adjusting the milk by the teaspoon lets you dial in anything from a thick spreadable icing to a thin drizzle.

Prep
5 min
Cook
0 min
Total
5 min
Servings
12

Ingredients

Servings12
  • 2 cups powdered sugar, sifted
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Nutrition per serving

Calories
81
Protein
0g
Carbs
20g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Sift the powdered sugar into a medium bowl to break up any clumps; unsifted sugar leaves small hard lumps that won't dissolve.
  2. 2Add the vanilla extract and salt, then whisk in the milk one tablespoon at a time.
  3. 3Whisk vigorously after each addition until the icing is smooth, stopping once it reaches the consistency you want: thicker for spreading, thinner for drizzling or dipping.
  4. 4If the icing turns out too thin, whisk in more powdered sugar a tablespoon at a time. If it's too thick, whisk in more milk a few drops at a time.
  5. 5Use immediately, spreading or drizzling over fully cooled baked goods so the icing sets rather than melting into the surface.
How to Frost a Cake

Tips & variations

  • For a citrus glaze, replace the milk with fresh lemon, orange, or lime juice.
  • Swap the milk for heavy cream for a richer, slightly thicker icing that sets with more shine.
  • Add 2 tablespoons of melted butter for a glaze closer to a classic doughnut icing.
  • For a chocolate icing, whisk in 2 tablespoons of unsweetened cocoa powder along with the sugar.
  • A few drops of almond extract in place of half the vanilla gives the icing a bakery-style flavor for cookies.

Storage & reheating

Icing sets quickly once it hits room-temperature baked goods, so it's best made just before using. Leftover unused icing can be covered tightly and refrigerated for up to 5 days; it will firm up in the fridge, so let it sit at room temperature and whisk in a few drops of milk to loosen it before using again.

Tips from the Tulo kitchen

  • Whisk in the milk gradually rather than all at once; it's much easier to thin a thick icing than to fix one that turned out too runny.
  • For writing thin lines or details on cookies, transfer the icing to a small zip-top bag and snip off a tiny corner instead of using a spoon.

FAQ

Why is my powdered sugar icing lumpy?

Powdered sugar absorbs moisture from the air and forms small clumps in the bag or container. Sifting it before whisking in the liquid removes those clumps and gives a smooth icing.

How do I make the icing thicker or thinner?

Add more powdered sugar, a tablespoon at a time, to thicken it, or add more milk, a few drops at a time, to thin it. Because the ratio is flexible, it's easy to adjust in either direction.

Can I make this icing without milk?

Yes. Water works as a substitute, though milk adds a slightly richer flavor and a touch of creaminess. Fruit juice also works well and adds flavor and color.

Does powdered sugar icing harden?

Yes, once spread over a cool surface and left to sit for 20 to 30 minutes at room temperature, it sets into a firm, matte-to-slightly-glossy coating, though it stays softer than a royal icing made with egg whites.

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