Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 Tbs. water
- 1/2 cup confectioners’ sugar
Directions:
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.
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.
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.
Adapted from
Williams-Sonoma Kitchen Library Series,
Cakes, Cupcakes & Cheesecakes,
by Sarah Tenaglia
(Time-Life Books, 1995).