donut icing recipe
The Best donut icing recipe
My kids love it because it’s not too sweet, not too heavy, and it doesn’t taste like it’s been sitting in the fridge all week. They’ll grab a donut after school or on the weekend, and suddenly, it’s not just dessert—it’s a treat that feels like a little celebration. Plus, it’s a great way to use up whatever donuts you’ve got on hand, whether they’re homemade or store-bought. And honestly? It’s a foolproof way to make a casual morning or afternoon snack feel extra special without breaking the bank.
I also love that this glaze is light enough that it doesn’t weigh down the donuts, but it’s still rich and satisfying. It’s the kind of recipe that works for everything—birthdays, game days, just because. And if you’re watching what you eat, the glaze itself is pretty low in sugar compared to store-bought versions, so it’s a little healthier than you might think. It’s that kind of recipe that makes me feel like I’m doing something good for my family without having to overcomplicate things.
Classic Vanilla Glazed Donuts
A simple, foolproof glaze that pairs perfectly with fluffy donut dough for a nostalgic treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup warm milk
- 1 large egg
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a donut pan or line with parchment paper. -
2
Whisk flour, baking powder, and salt in a bowl. Stir in warm milk, egg, sugar, and vanilla until smooth. -
3
Fill donut pan ⅔ full with batter. Bake for 12–15 minutes until golden brown. -
4
Cool donuts on a wire rack. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled donuts.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Donut pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Vanilla Glazed Donuts Works
❓ Frequently Asked Questions About Vanilla Glazed Donuts
How do I adjust the consistency of the icing if it’s too thick?
Add 1 to 2 tablespoons of milk or heavy cream, whisking continuously until it reaches a smooth, spreadable consistency. If it’s still too thick, let it sit for 5 minutes and test again—it may thicken as it chills.
Can I use store-bought powdered sugar for this recipe?
Yes, but for best results, use high-quality powdered sugar like cake flour or all-purpose flour-based powdered sugar. Avoid generic grocery store brands, as they may contain anti-caking agents that alter texture.
Why does the icing sometimes separate when I mix it?
Separation can happen if the powdered sugar isn’t fully dissolved or if the mixture sits too long before using. Whisk vigorously for 30 seconds after adding the water, then refrigerate for 15 minutes to help it thicken evenly.
How long can I store the icing before it goes bad?
Store the icing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 1 month. Thaw overnight in the fridge before using.
What if I don’t have a stand mixer for mixing the icing?
Use a hand mixer or even a whisk—just be patient. Beat on medium speed for at least 2 minutes to ensure the powdered sugar dissolves completely and the mixture is smooth.
