Sifted powdered sugar whisks into a silky-smooth base here, with vanilla and a pinch of salt rounding out the flavor so it's never flat or one-note. A little milk, added gradually, gets everything to that perfect consistency — thick enough to coat, fluid enough to fall off the whisk in a slow, steady ribbon. It's the kind of simple glaze that works over cinnamon rolls, pound cake, scones, or anything that could use a glossy, sweet finish. Whisking by hand means you control the thickness completely, so you can stop the moment it drizzles just right. This one's an easy, versatile pick to keep in your gluten free baking rotation.
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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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