Not all icing has to be thick, nor does it have to completely cover a cake, cupcake or bread confection such as banana bread or zucchini bread. A little drizzle of icing will decorate the item prepared for dessert without over-doing the sugar for anyone in the family.
This recipe only requires three ingredients and couldn’t be any easier to prepare. Try some over hot cross buns, blueberry muffins, and pancakes for the kids or even waffles.
Wheat or oat bran muffins can be a little dry and not hit the spot for some while a half a teaspoon of vanilla bean icing can change it from boring to exciting in nothing flat. Imagine a little of this icing over a pumpkin bread or muffin, even if it is smoothed over the top with a pastry brush to give the confection a glazed or glassy look without the appearance a sugary icing was frosted all over the top.
A little sweetness can go a long way and not be overpowering to the taste as it is a fulfilling aroma that will keep you focused on what you are eating.
- 1 cup of confectioner’s sugar
- 1 tablespoon of milk
- 1 vanilla bean
- Split the vanilla bean on half lengthwise and scrape out all the seeds.
- In a medium size mixing bowl combine the sugar, milk and vanilla bean seeds together.
- Pour the icing over cakes and set it aside for 20-30 minutes until the icing sets.
- If the icing is a little too thick just add a half a teaspoon of milk at a time until you reach the consistency you want to work with.
- Save the actual vanilla bean to use in other recipes to increase the vanilla experience.
© 2014 Beverly Mucha / All Rights Reserved