Ingredients
Equipment
Method
- Pour 2 cups of powdered sugar into a small mixing bowl. If your powdered sugar has clumps, sift it into the bowl or press it through a fine-mesh strainer to ensure a silky, lump-free icing.
- Pour 3 tablespoons of whole milk into the powdered sugar. Adjust the amount depending on how thick you want your icing.
- Add 1 teaspoon of vanilla extract and a small pinch of salt to the bowl.
- Use a whisk or fork to blend everything together until you reach a smooth, lump-free consistency. This takes about 30 to 60 seconds of mixing. You're looking for a texture that's creamy and slightly glossy, not grainy.
- Check your consistency by lifting the whisk out of the bowl. If it drips quickly, you have a thin glaze for drizzling. If it clings to the whisk and doesn't run, you have a thicker consistency for piping or spreading. Add milk one teaspoon at a time if too thick, or add more powdered sugar if too thin.
- Take a tiny taste from a clean spoon and adjust the flavor if needed. Add more vanilla, a squeeze of lemon juice, or a pinch of additional salt as desired.
- If you want colored icing, add a drop or two of food coloring and stir well. For flavored icing, add 1/4 teaspoon of almond extract, a small pinch of cinnamon, or 1 tablespoon of fresh lemon juice. Blend thoroughly until evenly distributed.
- Transfer the icing to a small bowl or piping bag and use it right away. The icing will begin to set after a few minutes. If it thickens while working, add a teaspoon of milk to loosen it up again.
Notes
Keep your mixing bowl slightly warmed by running it under hot water and drying it before adding ingredients; warm bowls help the icing stay smooth and easier to work with for longer. Store leftover icing in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and whisk in a teaspoon of milk before using. This icing can be frozen for up to 3 months, though the texture becomes slightly grainy after thawing.