Mom's Vanilla Icing (Confectioner's Decorating Icing)

Good icing for drizzling over yeast or quick breads, Danish, and other pastries, as well as all types of tube cakes.

1 tbsp. butter
2 - 3 tbsp. milk or cream, or more, depending on how thick you want it
1/2 tsp. vanilla
1 cup Confectioners' sugar

Mix all ingredients together, adding more or less milk or cream for desired consistency. To maintain pouring consistency, set bowl of icing in warm water. Do not overheat or it will lose its sheen.

Note: For a richer and creamier icing, use heavy cream in place of the milk or water.

Makes about 1/2 cup, enough to ice one cake or eight individual pastries.

Tips

• Cool the cake or pastries completely before icing.
• Before the icing hardens, sprinkle with chopped toasted pecans or other nuts or decorations.
• It might be quicker to dip cupcakes or muffins in the icing rather than spreading or drizzling.
• Put a sheet of wax paper under the rack when you ice a bread or cake. The wax paper will catch drips and make cleanup much easier. You might even be able to reuse some of the drips if they are crumb free.

Almond Glacé Icing: Add 1/4 tsp. almond flavoring in place of vanilla

Citrus Glacé Icing: Add 1/2 to 1 tsp. very finely grated orange or lemon rind in place of vanilla, and substitute orange or lemon juice for the milk

Cognac or Rum Glacé Icing: Replace the milk with Cognac or rum