Easy Powdered Sugar Icing or Frosting
The best quick powdered sugar icing for cookies, cakes, & baked goods of all kinds! All you need is powdered sugar, milk, & optional flavoring.
Ingredients
- 1 cuppowdered sugar ((120g))
- 1 tbspmilk or water ((or fruit juice))
- ½ tspvanilla extract ((optional))
- 2 ozbutter (softened)
- 2 ozcream cheese (softened)
- 1 ozbutter (softened)
Directions
How to make icing or glaze with powdered sugar
- 1
In a bowl, whisk together powdered sugar and milk to your desired consistency. (Use less liquid for a thicker icing; add more liquid for a thinner glaze.)
- 2
Optional: Add vanilla extract for a vanilla icing, or add any other flavoring you’d like.
- 3
Use a spoon to pour or drizzle icing over cookies, cakes &pastries while they’re still warm (but not too hot, or the icing will melt). Allow to set at room temperature—the icing will harden as the baked goods cool.
- 4
Yield: ~½ cup icing or glaze. (Enough for ~40 cookies, 1 Bundt cake, 12 cinnamon rolls, 8-10 scones.)
- 5
Storage: Cover powdered sugar icing or glaze and store at room temperature for up to 3 days.
How to make frosting with powdered sugar
- 1
In a large bowl, beat softened butter (and/or cream cheese) with a hand mixer until smooth & creamy, for about 2 minutes.
- 2
Add powdered sugar and milk (if needed) and beat for 1-2 minutes, until fluffy.
- 3
Optional: Beat in vanilla extract or any flavoring you’d like. Or beat in a drop of food coloring to make different frosting colors.
- 4
Spread or pipe frosting onto completely cooled cookies, brownies, or cupcakes. Allow to set in the fridge for about an hour.
- 5
Yields: ~⅔ cup buttercream frosting. (Enough for 12-16 cupcakes or a pan of brownies.)
- 6
Storage: Keep buttercream in an airtight container or sealed piping bag at room temperature for 1-2 days, or store in the fridge for up to a week.