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Powdered Sugar Icing

This classic powdered sugar icing takes just five minutes to make and delivers a smooth, spreadable consistency that sets beautifully. Perfect for cakes, cupcakes, cookies, cinnamon rolls, and donuts, this versatile icing is endlessly customizable with extracts, citrus zest, or food coloring.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 servings
Course: Frosting/Glaze
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups powdered sugar sifted or pressed through a strainer
  • 3 tablespoons unsalted butter softened to room temperature
  • 2 to 3 tablespoons whole milk or heavy cream for a richer icing
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Sifter or fine-mesh strainer
  • Spatula
  • Microplane or zester

Method
 

  1. Cut your butter into a small bowl and let it sit at room temperature for 10 to 15 minutes until it's soft enough to press easily with your finger.
  2. Pour the powdered sugar into a fine-mesh strainer or sifter and press it gently into your mixing bowl to remove any lumps.
  3. Add the softened butter to the powdered sugar and whisk or stir vigorously until the mixture comes together into a thick paste.
  4. Stir in the vanilla extract and salt, mixing just until combined.
  5. Pour in 2 tablespoons of milk and whisk until the icing reaches a smooth, spreadable consistency that looks glossy and flows slowly off your whisk.
  6. If the icing feels too thick to spread, add the remaining 1 tablespoon of milk one teaspoon at a time until you reach the perfect consistency.
  7. Run your whisk through the icing one more time to break apart any remaining powdered sugar clumps. The final icing should be completely smooth.
  8. Spread the icing onto your cooled baked goods immediately while it's at its most spreadable. If the icing sets up while you're working, add a few drops of milk and whisk until smooth again.

Notes

Sift your powdered sugar even if the bag says pre-sifted because humidity always recompacts it during storage. Make this icing right before you plan to use it as it's most spreadable within the first 15 minutes. Store leftover icing in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months. Let chilled icing come to room temperature and whisk in a splash of milk to restore spreadable consistency.