Ingredients
Units
Scale
- 120 g confectioner’s sugar
- 1/8 tsp fine salt
- 1/2 tsp pure vanilla extract
- 1.5–2 tbsp whole milk
Instructions
- Add the confectioner’s sugar and salt to a medium sized bowl.
- Add vanilla and 1.5 tablespoons of whole milk to the bowl. Stir with a small spoon or whisk until the mixture is somewhat lumpy but all of the confectioner’s sugar is incorporated. Don’t add any more milk at this point. Just keep stirring!
- Stir until the mixture is thick but pourable. Add the remaining 1/2 tbsp of whole milk if the mixture is not smooth after stirring. The mixture should have the texture of very thick honey.
- Using a spouted liquid measuring cup, a spoon, or a squeeze bottle, add the glaze to your cake. If the glaze sits for a while before you use it, give it a quick stir and it will be ready to use!
Notes
- Resist the urge to add more than two tablespoons of milk at the outset. Just keep stirring!
- This recipe can be doubled. I often use double this recipe for my cakes because I like a lot of glaze.