What is sugar glaze made of?

Sugar glaze or icing is made with powdered sugar (also known as confectioners' sugar and icing sugar) and a liquid that can be water, milk, juice, coffee, etc. They're mixed until smooth and drizzled over baked goods like cakes, cookies, donuts, scones, bars, and more.

How do I achieve the right consistency for my powdered sugar glaze?

Adjust the consistency by adding more liquid (to thin it out) or powdered sugar (to thicken it) as needed until you achieve the desired result.

How long can I store powdered sugar glaze?

Storage time depends on the liquid used. It can be kept for a few days at room temperature and refrigerated for several weeks, but keep in mind that glazes with perishable ingredients like dairy or fresh fruit juice may have a shorter shelf life.

Why does my powdered sugar glaze taste chalky?

A chalky taste usually has to do with the type of powdered sugar used. Some brands might add cornstarch to achieve a smoother product and avoid clumpiness. It keeps the sugar softer. Check the ingredients on the label before buying.

Can you use sugar instead of powdered sugar for glaze?

While technically you can use regular sugar, the texture and finish will be different. Powdered sugar achieves a velvety finish and unctuous icing in a way that granulated sugar doesn't.

How can I prevent the glaze from drying out or forming a crust?

The best way to avoid it from forming a crust (as it happens when it dries out) is by placing a piece of plastic wrap or freezer sheet directly on the glaze, making sure it touches and covers the whole surface. This way, you don't allow air to reach it.

Powdered Sugar Glaze

Ingredients

Units

1 cup powdered sugar
2 tablespoons (or more) liquid of choice (see Notes below for options).

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Instructions

Important: the liquid is always an estimate, as people might want a thinner or thicker glaze, and powdered sugars vary in terms of how much liquid they absorb. Start with a smaller amount than the one specified and adjust as needed.
Mix the powdered sugar with the lemon juice in a medium bowl until creamy and thick.
This is the thick glaze we use for the lemon brownies, but, depending on your use, you might want to add more liquid (thinner icing) or powdered sugar (thicker glaze) until you reach the desired consistency.
Do a test run by drizzling some glaze and letting it drip to see how thin it is. You'll be amazed at how fast it drips down even though you thought it was very thick.
Use immediately and let dry before serving.
Or store in an airtight container or tightly wrapped bowl for 2 days at room temperature and 2 weeks in the refrigerator. When ready to use, stir to remix it until completely smooth.

Notes

Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
Liquid: citrus juice, fruit juice, syrups, prepared coffee, milk or cream, water, liqueurs, oil, vegetable milks. And more.
Storage time depends on the liquid used. It can be kept for a few days at room temperature and refrigerated for several weeks, but keep in mind that glazes with perishable ingredients like dairy or fresh fruit juice may have a shorter shelf life.

Author: Paula Montenegro
Prep Time: 5 minutes
Category: Glazes
Method: Mixing
Cuisine: International