, in a small bowl, whisk
together the powdered sugar, crème fraîche and vanilla.
While the doughnuts are baking, whisk
together the powdered sugar and pumpkin pie spice, then mix in the melted butter and coffee.
After cake has cooled, whisk
together the powdered sugar, caramel dip and milk until mixed well.
Stir
together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth.
Stir
together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl.
In a small bowl, whisk
together the powdered sugar and remaining creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling.
Mix
together powdered sugar and water to make icing then drizzle over the top.
In large mixing bowl, mix
together powdered sugar, melted coconut oil, coconut milk, clementine juice, clementine zest, orange extract, and vanilla extract.
Once completely cooled, whisk
together powdered sugar, maple syrup and almond milk and drizzle over scones.
Once the cake is cooled, prepare the glaze by whisking
together the powdered sugar, sour cream, 1 tablespoon of the blood orange juice, and salt.
Blend
together the powdered sugar, 1/2 teaspoon vanilla and 1 teaspoon water.
If glazing, mix
together powdered sugar, nutmeg and as much milk substitute as need to make a glaze thick enough to drizzle on the biscotti.
When pies are cooled, mix
together powdered sugar, milk substitute and ground nutmeg until smooth.
In a medium bowl, mix
together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
For glaze, whisk
together powdered sugar, lemon juice and milk (Or use 3T milk of choice and no lemon juice).
In a large mixing bowl, beat
together the powdered sugar, meringue powder, and water until stiff peaks form, about 3 to 5 minutes.
In a large mixing bowl, sift
together the powdered sugar and cocoa.
To make the glaze: whisk
together the powdered sugar and the lemon juice.
In a small bowl, whisk
together powdered sugar, milk and basil simple syrup.
To make the glaze, whisk
together the powdered sugar, milk, and vanilla in a small bowl until smooth.
While the biscuits are baking, whisk
together the powdered sugar, milk, and vanilla in a small mixing bowl.
While the rolls are cooling, prepare the icing by stirring
together the powdered sugar, almondmilk, and maple extract.
In a small bowl, stir
together the powdered sugar, milk, and maple flavor (or vanilla extract).
Once the bread has cooled, whisk
together the powdered sugar and juice from 1 lemon.
In the bowl of an electric mixer, mix
together the powdered sugar, meringue powder, water, and vanilla until smooth (about 2 minutes).
Whisk
together powdered sugar and milk; drizzle over cooled cookies, if desired.
In a mixing bowl, whisk
together powdered sugar (confectioners sugar) and a bit of whole milk.
While they are cooling, you can make your icing by stirring
together the powdered sugar, lemon juice, melted Earth Balance and almond milk until a glaze has formed.
In a large mixing bowl, sift
together powdered sugar and cocoa powder.
For the glaze, whisk
together the powdered sugar and lemon juice.
For the glaze, mix
together the powdered sugar, almond milk and vanilla extract.
Allow the rolls to cool then mix
together the powdered sugar and almond milk.
To make the glaze, whisk
together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat.
Glaze: While the doughnuts cool, mix
together the powdered sugar and salt.
In a small bowl mix
together the powdered sugar and the Bailey's Irish Cream.
Stir
together powdered sugar and enough reserved apricot juice for desired glazing consistency in a small bowl.
While allowing the muffins to slightly cool, stir
together the powdered sugar and milk until smooth.
Once cooled, whisk
together the powdered sugar and lemon juice in a small bowl.
To make the icing, whisk
together the powdered sugar and egg whites until smooth and silky.
In a small bowl, mix
together the powdered sugar and milk until no lumps remain.
Mix
together the powdered sugar, milk, and vanilla.
To make the icing, stir
together the powdered sugar and water.
Stir
together powdered sugar, 4 teaspoons milk, and almond extract.
Whisk
together powdered sugar, juice and extract until blended well.
In a medium bowl, whisk
together powdered sugar, grapefruit juice and zest, and salt until combined.
Whisk
together powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl.
Whisk
together powdered sugar, butter, and vanilla until frosting comes together, adding a splash of milk as needed to loosen it if it's too thick.
To make the glaze, whisk
together powdered sugar, maple syrup, coconut oil, and cinnamon.
In a medium bowl, whisk
together the powdered sugar, cocoa, powdered milk, salt, and cinnamon.
Optional: In a small bowl, mix
together the powdered sugar and milk until smooth.