This recipe courtesy of Williams-Sonoma.
Versatile and easy to make, this old-fashioned icing can be drizzled or spread over cookies and cakes.
Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon water
- 1/2 cup confectioners' sugar
- 1 In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let stand until cool, about 5 minutes.
- 2 Add the sugar to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. Use the icing within 5 minutes or it may become too thick to drizzle. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly. Makes a scant 1/2 cup.