I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.
Powdered Sugar Glaze Recipe
If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a few lemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor. You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!
Ingredients
This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.
How to Make Powdered Sugar Glaze
Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.
Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.
On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.
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