Basic Icing

Yumna Jawad

Updated Aug 13, 2025

5 from 242 reviews

Basic icing with 3 simple ingredients: powdered sugar, milk, and vanilla extract. Takes 2 minutes to mix together.

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Prep Time 2 minutes
Servings 8 tablespoons
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My go-to Easy icing recipe!

If I need a quick icing for a pastries, muffins, quick breads or cookies, this is the one I make. It’s only three ingredients, takes a minute to stir together, and I can tweak it depending on whether I want it thick or just a light drizzle.

Sometimes I’ll add a drop of food coloring or a pinch of salt for balance, like in my lemon zucchini bread. But most of the time, I just make it plain and let it do its job, a simple vanilla icing that works for almost anything.

Happy Cooking!
– Yumna

Basic Icing Ingredients

Ingredients for recipe in individual bowls: vanilla, milk, and powdered sugar.
  • Powdered sugar: Also known as confectioner’s sugar. If you only have granulated sugar, blend it into powdered sugar in a food processor or blender, and sift out the larger pieces. Add one tablespoon of cornstarch per cup for that classic confectioner’s sugar consistency.
  • Milk: Feel free to use any milk you prefer, including whole, skim, or dairy-free alternatives like almond, oat, and coconut milk for vegan-friendly options.
  • Vanilla extract: Vanilla is the go-to flavor for classic icing but you can switch it up with lemon, almond, or mint extract. Using clear vanilla will give the icing the brightest white color.

How to Make a Simple Icing

Step 1: Sift the powdered sugar into a medium bowl.
Step 2: Add the whole milk and vanilla.
Step 3: Use a whisk to combine until smooth and without any lumps.
Step 4: Add to your favorite desserts!
How To Make Icing.

Basic Icing Recipe

Author: Yumna Jawad
5 from 242 reviews
Basic icing with 3 simple ingredients: powdered sugar, milk, and vanilla extract. Takes 2 minutes to mix together.
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Prep Time2 minutes
Total Time2 minutes
Servings8 tablespoons

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Ingredients
  

Instructions

  • Sift the powdered sugar into a medium bowl. Add the whole milk and the vanilla and use a whisk to mix until smooth without any lumps.
  • Use immediately over desserts or cover and store icing in the refrigerator for up to 3 days.

Equipment

Notes

Nutrition label uses whole milk.
Storage: Cover tightly and store in the fridge up to 3 days. You may need to add a little milk before whisking it so the texture returns to normal.
To freeze: I recommend making it fresh when needed, but if you have leftover icing, you can freeze it for up to one month. Thaw overnight at room temperature before using it and stir well if it appears broken.

Nutrition

Calories: 61kcal, Carbohydrates: 15g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.004g, Monounsaturated Fat: 0.03g, Cholesterol: 0.5mg, Sodium: 2mg, Potassium: 6mg, Sugar: 15g, Vitamin A: 6IU, Calcium: 5mg, Iron: 0.01mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Don’t skip sifting! It may not always be necessary, but taking this extra step to sift the powdered sugar is the best way to make sure there are no lumps, and you get a smooth drizzly icing.
  2. Start slow with the milk. Add milk gradually – start with a tablespoon and mix, then adjust to get the desired consistency. You can always add more, but it’s hard to fix it if it gets too thin.
  3. Add to a squeeze bottle for easy decorating. For more control in decorating, use a squeeze bottle, or stick with a spoon or fork for a simple drizzle.
  4. Adjust the liquid for different consistencies. Whether you want the perfect drizzle to add to scones or a thicker consistency to decorate cookies, simply tweak the liquid-to-powdered sugar ratio.
  5. Keep fresh. If you want to make this a few hours in advance (for example while your cake or cookies bake) keep it covered with a damp paper towel so it doesn’t dry out.
Vanilla icing being drizzled over carrot cake cookies on a plate.

Recipes to Use Icing With

FAQs

How can I fix icing that sets too quickly?

If you’re decorating cookies or cakes and your icing crusts too quickly, simply thin it out with a little more milk to slow down the setting process.

What can I do if my icing doesn’t harden?

Make sure you’re using enough powdered sugar and let the dessert sit in a cool, dry area for the icing to set properly. If you’re in a humid environment, it may take longer to firm up. If is still hasn’t hardened, try adding an extra teaspoon of powdered sugar.

Icing being drizzled on top of cinnamon rolls in a baking dish.

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5 from 242 votes (241 ratings without comment)

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Comments

  1. Valerie says:

    I forgot how to make it and I make it right now I’m sure it’ll turn out fine thank you

    Reply
  2. Norma C says:

    I am all set to make the chocolate biscotti but can’t find anywhere the temperature and times to cook. Help!

    Reply
    1. Yumna says:

      Hi there, the biscotti recipe is here. The oven temp should be 325หšF. The biscotti bakes for 30 minutes, then is removed and sliced, then baked for ten minutes more. Make sure you read the entire recipe, these instructions are at the bottom of the recipe under the “For all biscotti recipes” section. Hope you enjoy them!

      Reply
  3. Aeshel says:

    What would happen if you don’t add the vanilla extract? What would or wouldn’t happen?

    Thanks

    Reply
    1. Yumna J. says:

      It just won’t have that added vanilla flavor and more so taste just sweet.

      Reply