Ingredients:

  • 2 cups (240g / 8 oz) powdered sugar, sifted
  • 3-4 tablespoons (45-60ml / 1.5-2 fl oz) milk (whole or 2% work best)
  • 1 teaspoon (5ml) pure vanilla extract
  • Pinch of salt

Instructions:

  1. Sift the powdered sugar into the mixing bowl. This prevents lumps and ensures a smooth glaze.
  2. Add 3 tablespoons of milk and the vanilla extract to the powdered sugar.
  3. Whisk the mixture until smooth and creamy. Add the remaining tablespoon of milk, one teaspoon at a time, until you reach your desired consistency. The consistency should be thick but pourable.
  4. Dip a spoon into the glaze. If it coats the back of the spoon and drips slowly, it's perfect.
  5. Place the cake on a wire rack set over a baking sheet (to catch drips). Pour the glaze evenly over the top of the cake, allowing it to drip down the sides.
  6. For a thicker glaze, refrigerate the glazed cake for 5-10 minutes to allow the glaze to set (optional).