Simple glaze
This is a common straightforward version, easy to make. However, I find a noticeable staleness and grit from the cornstarch in the confectioner's sugar.
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Ingredients
For 1/2 cup
- 200 g (2 cups) confectioner's sugar
- 50 g (4 tbs) milk
- 1 g (1/4 tsp) vanilla extract (optional)
Steps
- Beat ingredients together until a smooth glaze forms.
- Cover and rest 15 minutes to allow glaze to smooth and thin.
- Add small amounts extra milk if needed to yield a glaze that flows but isn't too thin.
Smoother glaze
This approach reduces the amount of confectioner's sugar required by dissolving ordinary sugar in the milk first. The glaze is somewhat smoother than the previous one, but takes a little longer to make.
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Ingredients
For 1/2 cup
- 50 g (4 tbs) milk
- 100 g (1/2 cup) granulated sugar
- 100 g (1 cup) confectioner's sugar
- 1 g (1/4 tsp) vanilla extract (optional)
Steps
- Combine the milk and granulated sugar in a small saucepan.
- Heat, stirring frequently, until the sugar dissolves. The mixture needs to get hot but need not go to a full boil.
- Remove from heat and let cool to room temperature.
- Sift in confectioner's sugar, and vanilla extract if using. Beat ingredients together until a smooth glaze forms.
- Add small amounts extra milk if needed to yield a glaze that flows but isn't too thin.
Warm glaze slightly over hot water to increase fluidity. Dip pastries into glaze, or pour over pastry, and allow to dry to a thin shell.