This recipe goes with Fluted Chocolate-Red Velvet Cakes
Yield: Makes about 1 1/2 cups
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- 1 (16-ounce) package powdered sugar
- 5 tablespoons milk
- 2 teaspoons vanilla
- Stir together 1 (16-ounce) package powdered sugar, 5 tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar is moistened and mixture is smooth. Add an additional tablespoon of milk, if needed. Use immediately.
- Note: We kept this glaze very thick so that it wouldn't drip all the way down the sides of the Fluted Chocolate-Red Velvet Cakes, but feel free to make it a little thinner if you'd like to drizzle it over other cakes.
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