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White Glaze Icing for Pastries, Cinnamon Rolls, and Danishes
A creamy white glaze for icing pastries and Danish.
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(orange juice works great too)
Mix the confectioners' sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
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