I've been doing a lot more baking lately and a necessity when you make sweets is of course some simple icing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEQsIjlXtx2gOH0nMRxQFajyFV4l2ZNTBs4KZCT1f6C__J_zXbTyrGEZLxZRDd8D5RshhJxAkCuuKXZep03A2UdQQijgIKg28NZjYrJx6LBcsur2Sdgez2K198Pz1ZzHBvOJnC7Q-vRQ/s320/cinnrolls.jpg)
I've never been much of an icing maker because it never turns out for me. I get frustrated and give up or just go get some store bought. But this morning I found this recipe and it worked the way I needed it to. Just look at these cinnamon rolls I made for breakfast! So, I figured I would share with my adjustments.
I love that I can make this frosting as thick or thin as I would like with the milk. Just be sure to add only a little at a time so you get your desired consistency.
Directions
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86L97Aq-zd0DE6n5_iE8zdDGxn7_1jqUE5CNhLxQ7G_1-fH3e6o7aecB8ePeC6cxXnN8CVfQoisryYTSkJPPQl7nUncoUoX2iIlJucE1Zc633LmamrWBosRCnXM1p7QqyaYY_W9Kjsi8/s200/IMG_9381.JPG)
- Mix the confectioners' sugar, softened butter, and vanilla together.
- Add half tablespoon of milk at first and stir to make thick glaze. Add remaining milk to get desired consistency, but only adding a few drops at a time.
- Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
- Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7SqeSMv4wAPA2LSLzUWlchX3jBF8J9gnK0NUdc5JdnacmPRytDcsU6v3mLkEl4ZyHQ_yKkCBNGUN2Y8CUT31ZLphfmCseqvZR8lkJazSWSt31_QBx90lzGV8EczSJ8Ar2VjW12Ao1Vk/s320/cinnnut.JPG)
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