Step 1

In a bowl, whisk together powdered sugar and milk to your desired consistency. (Use less liquid for a thicker icing; add more liquid for a thinner glaze.)

Step 2

Optional: Add vanilla extract for a vanilla icing, or add any other flavoring you’d like.

Step 3

Use a spoon to pour or drizzle icing over cookies, cakes &pastries while they’re still warm (but not too hot, or the icing will melt). Allow to set at room temperature—the icing will harden as the baked goods cool.

Step 4

Yield: ~½ cup icing or glaze. (Enough for ~40 cookies, 1 Bundt cake, 12 cinnamon rolls, 8-10 scones.)

Step 5

Storage: Cover powdered sugar icing or glaze and store at room temperature for up to 3 days.

Step 6

In a large bowl, beat softened butter (and/or cream cheese) with a hand mixer until smooth & creamy, for about 2 minutes.

Step 7

Add powdered sugar and milk (if needed) and beat for 1-2 minutes, until fluffy.

Step 8

Optional: Beat in vanilla extract or any flavoring you’d like. Or beat in a drop of food coloring to make different frosting colors.

Step 9

Spread or pipe frosting onto completely cooled cookies, brownies, or cupcakes. Allow to set in the fridge for about an hour.

Step 10

Yields: ~⅔ cup buttercream frosting. (Enough for 12-16 cupcakes or a pan of brownies.)

Step 11

Storage: Keep buttercream in an airtight container or sealed piping bag at room temperature for 1-2 days, or store in the fridge for up to a week.