You may as well commit this recipe to memory because I guarantee you will return to it when you’re looking for that little something extra to add to recipes in this book and beyond. You’ll use it to dunk donuts, drizzle it on Wonder Buns, even slather it on pancakes.
Recipe information
Yield
makes 1 1/4 cups
Ingredients
3
cups vegan powdered sugar
1
/3 cup hot water
1
teaspoon vanilla extract
Need to make a substitution?
Preparation
In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briskly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar 1/4 cup at a time. The glaze can be stored in an airtight container at room temperature for up to 4 days.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.