2 cups icing (confectioners') sugar
1/2 cup unsweetened cocoa powder
1-3 teaspoons vanilla extract (or almond, or mint, or any other)
1/4 - 1/2 cup milk of choice
For a really smooth glaze, first sift together the icing sugar and cocoa powder. If they appear relatively lump-free, just whisk them together.
Stir in the extract and enough milk to make it the desired consistency.
This glaze is great for glazing cakes, cupcakes, cookies, truffles, and much more. If only a little liquid is used, they glaze can be chilled and then rolled into truffles. You can change up the flavor by using slightly more or less cocoa, different extracts, and different types of milk.
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