Ingredients:

  • 2 cups (240 g) packed and sifted Powdered Sugar (Icing Sugar)
  • 3 Tbsp (45 ml) Whole Milk (or half-and-half)
  • 1 tsp (5 ml) Vanilla Extract
  • Pinch Fine Sea Salt

Instructions:

  1. Sift the Sugar: Measure the powdered sugar (icing sugar) and pass it through a fine-mesh sieve into the mixing bowl. This prevents lumps.
  2. Introduce the Salt: Add the tiny pinch of fine sea salt to the sifted sugar and give it a quick whisk to distribute, balancing the sweetness.
  3. Start the Liquid Base: Pour the measured vanilla extract into the centre of the sugar.
  4. Add Liquid Gradually: Begin by adding 2 tablespoons (30 ml) of the milk to the bowl, reserving the remaining liquid.
  5. Whisk to Combine: Using a small whisk or fork, immediately begin stirring the mixture gently in the centre, slowly incorporating the sugar from the sides. Whisk until a thick, paste-like consistency is achieved.
  6. Check for Drizzling Consistency: Lift the whisk or fork and let the glaze fall back into the bowl. For a thick coating (e.g., doughnuts), add the remaining milk 1 teaspoon (5 ml) at a time until the desired thickness is achieved. For a thin drizzle, you may need a few extra drops of liquid.
  7. Final Whisk: Once the desired consistency is reached (it should be lump-free and silky), give it a final vigorous whisk for 30 seconds to incorporate air and make it glossy.
  8. Use Immediately: Apply the glaze while your baked treat is still slightly warm (not hot) for the best absorption and set.