Sifted powdered sugar whisked with a touch of milk and vanilla comes together into a silky, pourable glaze that's ready in minutes. A pinch of salt keeps the sweetness balanced, so it never tastes flat or one-note. The key is adding that last bit of milk slowly, whisking the whole time, until it falls off the whisk in a smooth, steady ribbon instead of clumping or pooling. That texture is what gives you a glaze that coats cakes, cookies, and cinnamon rolls evenly without turning gloppy or sliding straight off. It's a simple, versatile finish to keep on hand, and it settles nicely into an egg free baking routine. Drizzle it while it's fresh for the glossiest, most even coat.
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Sift the powdered sugar into a mixing bowl to remove any lumps.
Add the vanilla extract, salt, and 2 tbsp of the milk. Whisk until completely smooth and no dry sugar remains.
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