Powdered sugar icing made with just confectioners’ sugar and water for a smooth, sweet glaze that’s perfect for cookies and cakes.

Powdered sugar icing is a quick glaze made with confectioners’ sugar and a splash of liquid, giving you a smooth, glossy finish for cookies, cupcakes, and simple cakes.

This icing dries fast, spreads evenly, and gives cookies and simple cakes a clean, shiny finish.

Why you'll love this recipe

Quick to make – Ready in minutes with just powdered sugar and liquid.
Perfect texture – Smooth, shiny finish that dries beautifully on cookies and cakes.
Super versatile – Works for sugar cookies, drizzles, donuts, pastries, and more.

Ingredients you need

Powdered sugar – Sifted confectioners’ sugar gives the smoothest icing and prevents lumps. If you’re out, you can make your own by blending granulated sugar until very fine.
Liquid – Use water to reach the right glaze consistency. Swap with lemon juice, milk, or heavy cream for extra flavor or richness.

Tips for best results

Sift the sugar – Always start with sifted powdered sugar for a smooth glaze.
Add liquid slowly – Mix in tiny amounts of water or juice to control the icing consistency.
Adjust texture – More powdered sugar makes it thicker, more liquid makes it glaze-thin.
Use gel coloring – Gel or powder colors keep the icing smooth without thinning it.
Cover when not using – Keep the bowl covered so the icing doesn’t dry out while decorating.

How to make powdered sugar icing

Sift the powdered sugar into a bowl to remove lumps.

Add the water slowly while mixing on low speed.

Beat 2–3 minutes until the icing is smooth and glossy.

Adjust consistency by adding a few drops of liquid to thin, or more powdered sugar to thicken.

Use immediately before it starts to set.

Ways to Use

Cookies – Glaze sugar cookies, gingerbread, or shortbread.
Cakes – Drizzle over bundt cakes, loaf cakes, or pound cakes.
Donuts – Dip warm donuts for a shiny, sweet coating.
Pastries – Spread on turnovers, danishes, or breakfast pastries.
Holiday treats – Tint with food coloring for Christmas or birthday cookies.

cookie decorated with powdered sugar icing

Storage

Room temperature – Cover tightly; keeps up to 24 hours.
Refrigerator – Store in an airtight container up to 3 days; stir before using.
Freezing – Not recommended; the texture separates after thawing.

Recipe Variations

Vanilla icing – Add a few drops of vanilla extract.
Citrus glaze – Use lemon or orange juice instead of water.
Milk glaze – Swap water for milk or cream for a richer icing.
Chocolate glaze – Add 1 tablespoon cocoa powder.
Colored icing – Mix gel coloring for vibrant designs.

Recipe Questions

Can I make it ahead?

Yes, keep in the fridge up to 3 days. Bring to room temp and stir well.

Why is my icing too runny?

Add more powdered sugar until it thickens.

Why is it too thick?

Add liquid drop by drop until smooth.

Can I pipe with this icing?

Yes, as long as the icing is thick enough to hold its shape.

How long does it take to dry?

About 1–2 hours; fully hardened in 4–6 hours.

More Frosting & Glaze Recipes

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Powdered Sugar Icing

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5 from 1 review

Author: Fadela
Total Time: 5 minutes
Yield: 30 cookies

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Description

Easy powdered sugar icing recipe without eggs, made with just 2 ingredients (enough to partially decorate up to 30 cookies – double the recipe to fully cover them).

Ingredients

200 g powdered sugar (1 ⅔ cups), sifted
23 g water (1 ½ tablespoons)

Instructions

Sift the powdered sugar into a large bowl to avoid lumps.
Add a little water and mix on low speed with an electric mixer.
Increase speed and beat 2–3 minutes until smooth.
Adjust consistency with a few drops of water: thick for outlining, thinner for flooding.
Add coloring or flavoring during the last 30 seconds if using.
Use immediately or keep covered with plastic wrap so it doesn’t dry out.