Luxuriously smooth Glaze takes baked goods to the next level! It’s the most effortless way to decorate a cake, but don’t stop there! Mix up this easy glaze recipe in minutes with just 3 ingredients to drizzle or dip desserts, doughnuts, breads, muffins and more!

Two slices of pound cake covered in an easy pound cake glaze recipe.
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Glaze Recipe

Also known as Cake Glaze, Powdered Sugar Glaze, Icing Sugar Glaze, Confectioner’s Sugar Glaze and Pound Cake Glaze. Whatever you call it, it’s easy, adaptable and delicious!

Sweeten your favorite desserts with silky smooth glaze adding a soft, delightful bite. It sets and slices beautifully with a picture perfect glossy finish.

Elevate bundt cakes, pound cakes, angel food cakes, cookies, muffins, doughnuts, breads, cinnamon rolls and more – just mix, warm and pour! I pour it on just about everything…it’s the icing on the cake!

This easy recipe is made with 3 staple ingredients so you can mix it up on a whim!

Pound cake slice covered in a pound cake glaze.

Ingredients and Substitutions

  • Butter – Butter is the base of this recipe contributing to its incredible flavor, soft, supple texture, and beautiful bite, setting just enough to slice.
  • Powdered Sugar – Powdered sugar, also known as confectioners sugar, icing sugar or icing powder is fine, fluffy sugar that easily dissolves, resulting in a smooth consistency.
  • Heavy Cream or Whole Milk – High fat content adds flavor and smooth, creamy texture.

How to Make Glaze without Powdered Sugar

If you don’t have powdered sugar, you can make powdered sugar with white granulated sugar or brown sugar.

If you are allergic to starch (potato or corn) used in store-bought powdered sugar to prevent clumps, you can make glaze on the stovetop.

  1. In a medium saucepan over low heat, add butter and white granulated sugar. Whisk to combine until all sugar has dissolved. Remove from heat and allow to cool slightly.
  2. Whisk in milk or heavy cream 1 tablespoon at a time until you achieve desired consistency. Add extract.

How to Make Glaze

Powdered sugar glaze is foolproof. Customize your glaze by adding powdered sugar a half cup at a time to achieve the desired consistency or adding more heavy cream or milk as needed.

  1. In a medium mixing bowl, add ingredients and beat until smooth.
  2. Add optional extract or zest.

To make it pourable, warm in microwave for 20-30 seconds or on the stovetop.

Test Kitchen Tip

Bring baked goods to room temperature before topping with glaze to prevent it from melting.

Two slices of pound cake covered in an easy pound cake glaze recipe.

How to Store Glaze

  • Room Temperature – Store in an airtight container at room temperature up to 3 days for maximum freshness
  • Refrigerator – Store refrigerated in an airtight container up to 1 week.
  • Freezer – Glaze can be stored in an airtight container in the freezer up to three months. However, it’s so quick and easy to make, I recommend making fresh when possible.
Pound cake slice covered in a pound cake glaze.
Two slices of pound cake covered in an easy pound cake glaze recipe.
5 from 77 votes
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Glaze

Elevate your favorite cakes, muffins, breads, cookies and more with this foolproof, 5 star easy glaze recipe!
Prep: 5 minutes
Total: 5 minutes
Servings: 10
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Ingredients  

  • 6 tablespoons unsalted butter melted
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream or whole milk

Optional

  • 2 teaspoons extract vanilla, almond, lemon, orange or your favorite

Instructions 

  • In a large mixing bowl using a spatula or stand mixer fitted with the paddle attachment, add butter, powdered sugar and heavy cream or milk and combine on low, gradually increasing speed until smooth. Fold in vanilla extract or your favorite.
    6 tablespoons unsalted butter, 3 cups powdered sugar, 3 tablespoons heavy cream

Make it Pourable

  • In a microwavable carafe or jar, warm 20-30 seconds, stir and pour over cooled baked goods.

Julie’s Tips

Avoid “organic powdered sugar” which tends to be clumpy and not combine well.
If powdered sugar is lumpy, sift first for a smooth appearance, texture and consistency.
When substituting heavy cream with milk, add 1 tablespoon at a time. Lighter milk is thinner, requiring less.
Customize to your favorite consistency adding powdered sugar a half cup at a time or adding more heavy cream/whole milk to thin.
Customize the flavor by adding your favorite extract or zest.
Bring baked goods to room temperature before glazing. 

Foolproof Adjustments

  • Thin Glaze – Add more powdered sugar
  • Thick Glaze – Add more heavy cream or milk or warm to pour.

Storage Tips

Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week. It can be stored in an airtight container in a freezer bag in the freezer up to 3 months. 
Calories: 219kcal | Carbohydrates: 36g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 63mg | Sugar: 35g | Vitamin A: 280IU | Calcium: 5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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79 Comments

  1. 5 stars
    Delicious. Made exactly as written, looked just as pictured. Will save this recipe for future use. Thank you so much.

  2. Thanks so much Julie I’m baking the pound cake right now. I need to know if you have to heat up the frosting each time. Also need to know if you should refrigerate the frosting or not.
    Thanks

    1. Refrigerate the frosting if you’re not topping the cake right away. I heat it up slightly before pouring it over the top so that it drizzles beautifully.

    1. Yes! I actually have an orange glaze recipe that uses both zest and orange juice. It’s sooooo good. I hope you’re having a great week, Lia!

  3. OMG, I can’t wait to bake the pound cake and top it off with that yummy looking glaze. Thank you for sharing, and for keeping it simple.