225g/8oz/1⅔ cups icing (confectioner’s) sugar
a few drops of vanilla extract (optional)
a few drops of food colouring (optional)
1 Sift the icing sugar into a bowl. Add a few drops of vanilla extract, if wished.
2 Using a wooden spoon, gradually stir in 2–3 tbsp hot water until the mixture is the consistency of thick cream. Beat until smooth and thick enough to coat the back of the spoon. Add colouring, if wished, and use immediately.
3 This is enough to cover the top of a large cake or 18 cupcakes.