This is one of those cook’s tricks we keep in our back pocket. A simple sugar icing will fancy up some scones for company or add the perfect touch to a batch of cookies. It’s so easy, you don’t even need measuring spoons!
All we do is pour a big scoop of confectioner’s sugar or powdered sugar in a bowl. Then we add some milk just a little at a time, stirring all the while, until the sugar melts into a thick sauce. Add a splash of vanilla or almond extract, and you’re ready to go!
The more milk you add, the thinner and more glaze-like your frosting will be. Less milk, and your frosting will make a hard, glossy shell. You can also use a different liquid – orange juice, lemon juice, apple juice are all good choices and will impart a little of their flavor to the glaze.
Make sure you use either confectioner’s or powdered sugar, though. Granulated sugar will stay crystallized and won’t melt into a glaze. If you only have granulated sugar, check out our post on making sugar substitutes.
For those who’d like more firm guidelines, here’s a basic recipe to follow until it feels familiar!
Quick Sugar Icing
Makes about 1 cup of frosting
1 cup confectioner’s or powdered sugar
2-6 tablespoons milk or other liquid
½ teaspoon vanilla or almond extract
Measure the sugar into a bowl. Add 2 tablespoons of milk and the extract. Stir until it forms a thick, creamy paste. If desired, thin the frosting into a glaze with additional tablespoons of milk.
Frosting will keep refrigerated in a sealed container for up to a week. Allow to come to room temperature and stir gently before using.
Related: My Tussle With Royal Icing
(Image: Emma Christensen for the Kitchn)
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I like adding a dash of cinnamon to sugar icing for pumpkin scones :)
I sometimes substitute kahlua or some other liqueur for the liquid and leave out the vanilla extract. I especially like to do that with chocolate pastries.
The icing we use for Christmas cookies every year is very similar. Just substitute lemon extract for the vanilla and add some festive food coloring.
I was at a friend's grandparent's house and she forgot to buy icing. I asked if she had any confectioner's sugar and she did. After making some vanilla icing, they were convinced I am a culinary genius!
Ha! Its like pulling a kids nose off.
Ahhh... This takes me back to a favorite childhood treat! My sister and I used to make this icing (minus the vanilla... we were not that sophisticated yet), apply liberally to graham crackers and anxiously await the icing to harden. Good memories....
For ginger cookies I use lime juice and powdered sugar. I'm sure this would work with lemon or orange juice as well. And I bet either of those would be great on blueberry or cranberry scones.
Just a quick note that this works even better if you use hot milk and a little melted butter. The hot milk makes the texture smoother. The butter makes it less likely to be totally absorbed into whatever it's put on.