Ingredients:

  • 4 cups (480 g) Powdered Sugar, sifted
  • 4 Tbsp (56 g) Unsalted Butter, softened to room temperature
  • 4–6 Tbsp (60–90 mL) Whole Milk or Heavy Cream (or water)
  • 5 tsp (7.5 mL) Vanilla Extract or Vanilla Bean Paste
  • 1/4 tsp (1.25 g) Fine Sea Salt
  • Gel Food Coloring, as needed (optional)

Instructions:

  1. Prepare the Fat: Ensure butter is truly at cool room temperature (it should indent easily but not be greasy). Place softened butter in the mixing bowl and beat on medium speed for 1-2 minutes until pale and creamy.
  2. Add Flavor and Initial Liquid: Stop the mixer and scrape down the sides. Add the vanilla extract/paste and 3 tablespoons (45 mL) of the milk/cream. Beat on low until just combined.
  3. Incorporate Dry Ingredients: Gradually add the sifted powdered sugar and salt to the bowl, starting on the lowest speed to prevent the sugar from puffing out. Once incorporated, increase speed to medium-low and beat until mixture thickens (about 2 minutes).
  4. Adjust Consistency: Assess the glaze texture. For a thicker, piping-ready frosting, you may not need more liquid. For a smoother, flooding/spreading glaze, slowly add the remaining milk/cream, 1 tablespoon (15 mL) at a time, until the desired consistency is reached.
  5. Achieve Smoothness: Increase the mixer speed to medium-high and beat the frosting for 1-2 minutes until it becomes light, fluffy, and completely smooth. The resulting glaze should hold stiff peaks but drop cleanly from the paddle.
  6. Color and Apply: Divide the glaze into smaller bowls if multiple colors are desired. Mix in gel food coloring immediately. Apply the glaze to completely cooled cookies using a spreading knife or piping bag.