Buttercream frosting is the most popular type of icing that uses powdered sugar as its base, while confectioner's glaze, a lighter alternative to traditional icing, also uses this product. Make 1/2 cup of confectioner's glaze by mixing 1 1/4 cups of powdered sugar with 3 tablespoons of milk and 1/2 teaspoon of vanilla extract. The extract should be clear, as a darker product impacts the glaze's coloring. For a thicker glaze, add more powdered sugar. To thin, add more milk.
To make buttercream frosting, combine 3 3/4 cups of powdered sugar with 1/2 cup of softened butter, 3 tablespoons of milk and 1 teaspoon of vanilla extract in a bowl. Using a hand mixer on medium speed, beat until the frosting is creamy. For a frosting that spreads easier, add 1 additional tablespoon of milk. This recipe produces enough buttercream frosting for 24 cupcakes.
For an alternative buttercream flavor, omit the butter, and use 1/2 cup of peanut butter instead. Obtain orange buttercream by substituting orange juice in place of milk and adding 1 teaspoon each of orange extract and orange zest. Similarly, make lemon buttercream by replacing milk with lemon juice and adding 1 teaspoon each of lemon extract and lemon zest. Chocolate buttercream frosting requires 1/3 cup of unsweetened cocoa powder in addition to the regular ingredients.