For Cinnamon rolls, gingerbread cookies, etc.


  • 1 cup confectioners’ sugar, sifted (sift after measuring)*
  • 2–3 Tablespoons milk or heavy cream
  • 1/2 teaspoon pure vanilla extract optional: pinch of salt


Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt if desired. If not using right away, cover and store icing in the refrigerator for up to 2 days.

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