Use this icing as is or as a thin, semi transparent glaze over cookies and other baked goods. For a thin glaze, add more warm milk, [drip by drip] keeping in mind that for glazing you will probably need half of the suggested amount. Configure it into the liquids if you add liquid food colouring.
COOKIE ICING
2 cups icing sugar, sifted
2 Tbsp warm milk
1/2 Tbsp pure vanilla extract
1/2 Tbsp fresh lemon juice
• Combine sifted icing sugar and warm milk.
• Whip until smooth and slightly thick.
• Add the vanilla extract and the lemon juice.
• Beat to combine.
