The more milk you add, the thinner and more glaze-like your frosting will be. Less milk, and your frosting will make a hard, glossy shell. You can also use a different liquid – orange juice, lemon juice, apple juice are all good choices and will impart a little of their flavor to the glaze.
Make sure you use either confectioner’s or powdered sugar, though. Granulated sugar will stay crystallized and won’t melt into a glaze. If you only have granulated sugar, check out our post on making sugar substitutes.
For those who’d like more firm guidelines, here’s a basic recipe to follow until it feels familiar!
Quick Sugar Icing
Makes about 1 cup of frosting
1 cup confectioner’s or powdered sugar
2-6 tablespoons milk or other liquid
½ teaspoon vanilla or almond extract
Measure the sugar into a bowl. Add 2 tablespoons of milk and the extract. Stir until it forms a thick, creamy paste. If desired, thin the frosting into a glaze with additional tablespoons of milk.
Frosting will keep refrigerated in a sealed container for up to a week. Allow to come to room temperature and stir gently before using.
Related: My Tussle With Royal Icing
(Image: Emma Christensen for the Kitchn)