Vanilla Glaze
1 cup sifted confectioners' sugar
1 1/2 to 2 Tablespoons skim milk or orange or lemon juice or strong coffee or bourbon
1/4 teaspoon vanilla extract
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Whisk together the sugar, 1 1/2 Tablespoons milk or other liquid, and the extract. Add a
few more drops of liquid if needed to make the glaze soft enough to drip from a spoon.
Drizzle lacy-looking lines of the icing over cake, letting it drip down the sides of the
cake. YIELD 1/3 cup; enough for one 9-inch cake. Change
the flavor of the glaze to complement the cake by substituting almond, maple, or lemon
extract.
NOTES Glaze can be made several hours in advance but must
be kept sealed with plastic wrap or it will develop a crust on top and dry out.
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