Ingredients:

  • 2 cups confectioners' (icing) sugar, sifted
  • 1 small pinch (1/16 tsp) fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons whole milk or water (start with 3 Tbsp)

Instructions:

  1. Sift the Sugar: Place the fine-mesh sieve over the mixing bowl. Measure the confectioners' sugar and tap it gently through the sieve into the bowl. This step is non-negotiable for eliminating lumps.
  2. Add Flavour Enhancers: Add the small pinch of fine salt and the vanilla extract directly into the sifted sugar.
  3. Introduce the Liquid (The Critical Step): Begin by adding 3 tablespoons (45 ml) of your chosen liquid (milk or water) to the centre of the sugar mixture.
  4. Whisk Gently: Using a whisk or fork, immediately begin stirring the mixture slowly from the centre outwards, gradually incorporating the sugar.
  5. Check Consistency: Continue whisking until the mixture is fully incorporated and smooth. The glaze should fall off the whisk in a slow, thick ribbon that holds its shape briefly on the surface before disappearing (the 'ribbon stage').
  6. Adjust Thickness (If too thick): If the glaze is too stiff and sticky, add the remaining 1 tablespoon of liquid, 1 teaspoon at a time, until the ribbon consistency is achieved.
  7. Adjust Thinness (If too thin): If the glaze is too runny and watery, immediately whisk in 1 tablespoon of additional sifted powdered sugar. Repeat this small addition until the desired thickness is reached.
  8. Application: Use immediately, pouring or drizzling over cooled baked goods. The glaze will set firm within 15-20 minutes at room temperature.