INGREDIENTS
2 cups Powdered Sugar, confectioner’s sugar
4 tbsp. Butter, melted
2 to 4 tbsp. Milk, or hot water, for desired consistency
1 & 1/2 tsp. Vanilla Extract
Candy Sprinkles, if desired
METHOD
Meanwhile, in a medium-size bowl, sift powdered sugar, add melted butter, 2 tablespoon milk or hot water, and the vanilla, stir to blend until smooth and creamy, adding a little more milk or hot water if necessary, to reach desired consistency.
You can flavor this icing with any extracts (add 1/2 to 1 teaspoon, just to taste), if you are coloring the icing. If you’re wanting white, then you need to stick to clear extracts for now.
Decorate with sprinkles.
Serve and enjoy.
TIPS
- For a richer and creamier glaze, use heavy cream in place of the milk or water.
- For a citrus glaze, substitute orange or lemon juice for the milk and vanilla and add about 1/2 teaspoon of finely grated zest.
- For a mocha glaze, mix in 2 teaspoons of instant coffee granules, 2 tablespoons of unsweetened cocoa powder, and 1 ounce of melted unsweetened baking chocolate.
- For strawberry icing, puree or mash 1/4 cup of fresh or frozen sliced strawberries.
- Combine the melted butter and powdered sugar with the strawberry puree. Add 1/2 teaspoon of vanilla extract. Add more powdered sugar or some milk as needed for spreading or drizzling.
- For a chocolate glaze, increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Reduce the vanilla to 1 teaspoon.
- For a butter-rum glaze, add 1 1/2 teaspoons of rum flavoring and omit the vanilla.
- If glazing a spice cake or cinnamon rolls, sprinkle the glaze with cinnamon-sugar while it’s still soft.
