Powdered Sugar Glaze

Recipe Ingredients

This simple powdered sugar glaze uses just 4 ingredients.

Powdered Sugar: The consistency of powdered sugar dissolves readily with the other ingredients into a smooth glaze that isn’t grainy like it would be if made with granulated or brown sugar.

Butter: We use salted butter because not only is it the most popular type sold, but the hint of salt adds just the right flavor balance. When softened before adding, it helps form a smooth glaze.

Vanilla: We add vanilla to bring together the dairy and salt flavors of the butter to create a glaze that amplifies the flavors found in sweet baked goods.

Milk: Adding a depth of flavor to the glaze, milk also makes it smooth and spreadable or a drizzling consistency, depending on how much you add. You can use half-and-half if you have it on hand, too.

Cookware You’ll Need

Just a few basic kitchen essentials are all you need to make this delicious powdered sugar glaze.

Bowl: Use a medium mixing bowl, so you’ll have enough room to mix the ingredients without them spilling out onto your counter.

Rubber Spatula: Our kitchen experts prefer to use a rubber scraper for mixing the glaze ingredients, so any lumps of powdered sugar can easily be pressed out with it on the side of the bowl as you mix.

Other Equipment You’ll Need: Dry measuring cups and measuring spoons, metal spatula, or knife.

How to Make Powdered Sugar Glaze

Here’s how easy it is to make our homemade powdered sugar glaze recipe.

1. Accurately Measure the Powdered Sugar

Spoon powdered sugar into a dry measuring cup. Then, level off the cup with a metal spatula or straight edge of a knife. Scooping the cup into the powdered sugar may result in adding too much and a thick glaze that won’t easily spread.

2. Add Butter and Vanilla

Add the softened butter and vanilla to the bowl. Mix with the rubber scraper, pressing out any lumps against the bowl.

3. Stir in Milk

Start by adding 3 tablespoons—enough to easily mix without adding too much. Add additional milk 1 teaspoon at a time, until it is easily spreadable or drops from a spoon in a thin stream that holds its shape. By adding the remaining milk in small quantities, you can control how thin the glaze gets.

Possible Variations

There are many simple ways you can change up this glaze recipe to suit your tastes.

Substitute Different Flavorings: We hear from reviewers that they like to use almond flavoring instead of vanilla. Try 1/4 teaspoon almond extract or coconut extract, or 1/2 teaspoon maple flavor for the vanilla. Or lannew713 tells us they use vanilla bean paste for the vanilla. Substitute 1 teaspoon of the paste for the vanilla.

Add Some Spice: Add 1/4 teaspoon ground cinnamon, pumpkin pie spice, allspice, or ginger with the butter.

Chocolate Glaze: Add 2 oz unsweetened chocolate, melted with the butter. Add milk 1 teaspoon at a time until desired consistency. You won’t need as much milk as the original recipe.

Citrus Glaze: Substitute orange juice or lemon juice for milk, and add 1 teaspoon grated orange peel or lemon peel with the butter.

Add Toppings: After topping your baked treats with the glaze and before it sets up, sprinkle the glaze with sliced almonds, chocolate shavings, finely chopped dried fruits or nuts, or sprinkles.

Ways to Use Powdered Sugar Glaze

Our vanilla glaze recipe can be drizzled over quick breads like banana bread, muffins, or scones. For desserts, drizzle it over two-crust or streusel-topped pies and cookies. It’s an especially great icing for bundt cakes.

Add a layer of flavor to the top of Monkey Bread. It brings out the rich flavor of the caramel.

Drizzled over desserts like Cherry Pie or Sopapilla Bars, the glaze makes sugar-topped flaky pastry even more indulgent.

Our kitchen experts have found that very moist recipes, such as cheesecake and parfaits, don’t work as well with a glaze as it can dissolve into moist mixtures and disappear. Also, desserts that already are very sweet—like baklava or pecan pie—may not be enhanced by another sweet topping.

Storing and Reheating

Our powdered sugar glaze recipe is quick to mix up, and we recommend making it right before using for best results since it dries very quickly. If you want to make it ahead, here are our best tips to keep it as fresh as possible.

Room Temperature Storage:

Place the prepared glaze in a smaller bowl, and immediately cover tightly with plastic wrap as close to the surface as possible without touching it. Store at room temperature up to 1 hour. If glaze is too thick to spread or drizzle, add additional milk, 1/2 teaspoon at a time, until desired consistency.

Refrigerator Storage

Refrigerator storage is not recommended. The butter will solidify, making the icing very thick and difficult to stir smooth.

Freezer Storage

Freezer storage is not recommended; the mixture will be too thick to stir smooth once thawed.

Why Pillsbury Users Love This Recipe

Our community members highly rate this recipe. Many users welcome how quick and easy it is to make, describing it as “easy-peasy.”

Our fans love its versatility for their favorite recipes— from coffee cake and doughnuts to fried pies and mini cupcakes. They tell us it’s easily customizable to make the perfect consistency whether they are spreading it over the top, drizzling it, or using it to dunk their sweet treats into.

Our followers also tell us it’s a perfect quick fix for sweets when they don’t bake up as attractive as they would like. Slathering the powdered sugar glaze or drizzling it over the top of imperfect sweet treats can improve even your “oops bakes.” Now that’s a tip we’re going to hang on to!