Icing Recipe with 2 Ingredients

Quick answer: the main two-ingredient icings

You can make a surprising range of icings from just two ingredients. The most common pairings are:

• Powdered sugar + milk: a pourable glaze that sets as it dries, good for cookies, cinnamon rolls, and loaf cakes.
• Powdered sugar + lemon juice (or another juice): the same idea with a tangy flavor.
• Powdered sugar + egg white: a royal-style icing that dries hard, used for decorating cookies.
• Heavy cream + powdered sugar (or a sugar-free pudding mix): a whipped, spreadable topping.
• Chocolate + cream: ganache, which works as a glaze, a filling, or (once cooled and whipped) a frosting.

Water, salt, and flavorings like vanilla are usually treated as “free” extras, so these recipes are really two-ingredient bases that you can adjust.

Powdered sugar and milk glaze (the classic)

This is the icing most people mean when they search for a two-ingredient recipe. Sift the powdered sugar first to avoid lumps, then stir in the milk a little at a time.

A commonly used starting point is roughly 2 1/2 cups (about 300 g) of powdered sugar to about 3 tablespoons (about 45 g) of milk. Because brands and humidity differ, start with less milk than you think you need and add more by the teaspoon until the glaze falls from a spoon in a thick ribbon.

1. Sift the powdered sugar into a bowl.
2. Add most of the milk and whisk until smooth.
3. Add more milk, a few drops at a time, until it reaches the thickness you want.
4. Use it right away. It starts to form a skin and then firms up as it sits.

For a thin drizzle over a bundt or loaf cake, make it looser. For cookies you want to outline or spread, keep it thicker. If you want a fruity version, our cherry cake glaze swaps the milk for cherry juice and adds a couple of extras.

Other two-ingredient icing options

Powdered sugar and lemon juice

Swap the milk for fresh lemon juice for a bright, translucent glaze. It is a good match for lemon cakes such as our Irish lemon cake, scones, and shortbread-style cookies like our French sable cookies. Add the juice slowly, since citrus juice thins the icing quickly. Orange juice works the same way, and our orange buttercream frosting article covers how to get a stronger orange flavor.

Powdered sugar and egg white

Powdered sugar whipped with egg white makes a white icing that dries firm, similar to royal icing. Because it uses raw egg white, many bakers use pasteurized egg whites or meringue powder instead, particularly when serving young children, older adults, pregnant people, or anyone with a weakened immune system. Check the label of whichever product you use for its recommended amounts.

Whipped cream and powdered sugar

Whip cold heavy cream with a few spoonfuls of powdered sugar until it holds soft to stiff peaks. This is a light topping rather than a long-keeping icing, so it is best for cakes and cupcakes you will serve soon and keep refrigerated.

A low-carb variation from one competing recipe whips heavy cream with sugar-free instant pudding mix. The pudding mix acts as a stabilizer, which helps the cream hold its shape. It is a good option if you are cutting sugar, though results depend on the pudding brand you use.

Chocolate and cream

Pour hot cream over chopped chocolate, let it sit a few minutes, and stir until smooth. That is a ganache. A roughly equal weight of chocolate and cream is a common starting point for a soft glaze, and more chocolate gives a firmer result. If you like caramel and chocolate together, see our easy caramel ganache.

Which icing for which dessert

How to fix icing that is too thin or too thick

• Too thin or runny: whisk in more sifted powdered sugar, a spoonful at a time. For whipped cream icing, chill the bowl and beaters and keep whipping until it firms up.
• Too thick: add liquid a few drops at a time. Heavy cream is a good choice for whipped icings.
• Lumpy: sift the sugar. If lumps remain, pass the icing through a fine sieve.
• Too sweet: add a tiny pinch of salt, or use lemon juice as the liquid.

Types of icing and where buttercream fits

Bakers use “icing” and “frosting” loosely. Common types include:

• Glaze: powdered sugar plus a liquid, thin and often translucent.
• Royal icing: powdered sugar plus egg white or meringue powder, which dries hard.
• Buttercream: butter beaten with powdered sugar (and usually a little milk or cream plus vanilla), fluffy and spreadable.
• Cream cheese frosting: cream cheese, butter, and powdered sugar.
• Ganache: chocolate and cream.
• Whipped cream frosting: whipped cream with sweetener and, sometimes, a stabilizer.

Buttercream is the one that most often comes up as a “simple” icing. A basic American buttercream needs at least butter, powdered sugar, and a splash of liquid, so it is usually a three-ingredient recipe. If you want a flavored version, see our orange buttercream frosting.

When a third ingredient helps

If you are asked for a three-ingredient icing, the usual additions are a flavoring (vanilla or almond extract), a little melted butter for shine and a softer bite, or citrus zest. A tiny pinch of salt also rounds out the sweetness. These small extras do not change the method, so you can treat any of the recipes above as a base.

Storage

• Powdered sugar glazes: keep covered at room temperature for a few hours if you will use them the same day; otherwise refrigerate in a sealed container and stir or loosen with a few drops of liquid before using.
• Royal-style icing: keep the bowl covered with a damp cloth or plastic wrap pressed on the surface so it does not crust, and refrigerate if made with egg white.
• Whipped cream icing: refrigerate and use within a day or two for best texture.
• Ganache: keep covered in the refrigerator and gently rewarm to loosen.

FAQ

What are the three ingredients in icing? Many simple icings use powdered sugar, a liquid such as milk or lemon juice, and a flavoring like vanilla.

What can I make for dessert with only two ingredients, no baking? Ganache poured over fruit or cookies, or whipped cream sweetened with powdered sugar spooned over berries, are quick ideas that need no oven.

Does two-ingredient icing set hard? A thin powdered sugar glaze usually firms up and develops a dry surface as it sits, while whipped cream icing stays soft.

Can I color it? Yes. A few drops of food coloring or a spoonful of fruit juice will tint a glaze. Add liquid carefully so you do not thin it too much.