Glaze Icing

This glaze icing recipe, also referred to as cake glaze by many, is a mere two ingredient recipe that is absolutely easy to make. It adds that extra little oomph to desserts with in just a drizzle form and also works wonders as a cake covering. 

The icing is in a pourable consistency when just prepared and should be used immediately. Left at room temperature, it will crust and set into an opaque white finishing.

Glaze icing requires only 2 main ingredients, i.e. warm water and icing sugar. The icing is complete with just this 2 ingredients. Add a few drops of lemon juice into it and the whole icing turns into a heavenly citrus-y topping that is absolutely delicious. Try it and you will know!

And as in other cake frosting (except for chocolate based ones), since the base color is opaque, this icing can be colored to just about any color.

Glaze Icing Recipe


170g icing sugar, sifted

2 – 2 ½ tbsp hot water

10 drops of lemon juice (optional)

food coloring (optional)


Place icing sugar in a heat proof bowl. Add hot water to the icing and stir. 

Whisk until mixture is smooth and lump free. 

Add lemon juice and coloring (optional) and stir well. Remove from heat and use immediately to prevent the icing from crusting.

This amount is sufficient to coat the top of an 8 inch round cake. 

How to cover cake with Glaze Icing

Here is how this icing can be used to cover cakes:

1. Cake top only (Glaze as a layer of topping on the cake top)

  • Dust the cake top with a little icing sugar. This will avoid the butter from the cake from seeping into your glace icing. Cut a long piece of parchment paper (length should be enough to wrap along the sides of the cake plus an extra 5 inches allowance for wrapping).
  • Wrap the paper around the cake tightly (not leaving a gaps for the icing to slip through) and secure with a paper clip. Make sure it is tightly wrapped around the cake or else the glaze will drip to the sides of the cake.
  • Slowly pour the warm glaze onto the cake in circular motion, starting from the center of the cake, moving towards the out edge of the cake. Let the icing to set completely before removing the parchment paper.

2. Cake top and side drips

  • Follow the same steps above but just don’t wrap the cake with parchment paper.
  • Pour the glaze on the cake starting from the center and as you move to the outer edge, let the icing drip to the sides of the cake. For more drips, fill remaining glaze icing into a piping bag and squeeze it at the top edge of the cake, letting the icing drip on the sides of the cake naturally. 

More Icing and Frosting Recipes:

Buttercream Icing

Butter Icing

Chocolate Ganache


Chocolate Icing

Royal icing

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