Glaze Recipe

Sift the confectioners sugar into a medium mixing bowl to remove lumps.

Add 2 tablespoons of milk, the vanilla extract and a pinch of fine salt to the sugar.

Whisk briskly until smooth and glossy. If the glaze is too thick, add milk 1/2 teaspoon at a time and whisk until you reach a pourable but thick consistency (ribboning off the whisk). If it is too thin, add sifted confectioners sugar 1 tablespoon at a time.

Use immediately: pour or spoon over cooled cakes, muffins or cookies. The glaze will set to a shiny, slightly firm finish in 10–20 minutes at room temperature.

For lemon glaze

Replace 1 tablespoon of milk with 1 tablespoon fresh lemon juice and stir in the lemon zest. Whisk until smooth. Adjust thickness as needed with small amounts of milk or sugar. Use on scones, pound cake or donuts for bright citrus flavor.

To make a chocolate version, remove 2 tablespoons of the confectioners sugar from the basic recipe and add the cocoa powder into the remaining sugar.

Stir in 2 tablespoons hot water (or hot coffee for extra depth) instead of part of the milk, then whisk until smooth and glossy. Adjust thickness with additional powdered sugar or water 1/2 teaspoon at a time.

For extra glossy finish, whisk 1 teaspoon light corn syrup into the finished warm glaze. Use sparingly — it increases shine and prevents cracking as it dries.