Recipe By Jessica Furniss
Published Nov 19th
Prep 15m Cook - Additional - Ready In 15m
Servings 12 servings Calories 91.8

We all want that perfectly white, beautiful glaze glaze to add to our Bundt® cakes. There’s a secret to making sure it’s thick enough to not run or seep into your cake. And it’s all about making sure it’s extra, extra thick and NOT pourable. The best Bundt® cake icing is piped instead of poured.

Recipe Ingredients

  • 2 cups powdered sugar, or more as needed
  • 2 tablespoons hot water, or more as needed
  • 1 tablespoon vegetable oil
  • 1 splash vanilla extract

Cooking Directions

  1. 1 Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
  2. 2 Transfer icing to a zip-top bag and snip off a large corner of the bag.
  3. 3 Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

Nutrition Facts

  • Calories 91.8
  • Carbohydrate 20.8 g
  • Fat 1.2 g
  • Saturated Fat 0.2 g
  • Sodium 0.3 mg
  • Sugar 20.5 g

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