Makes about ½ cup/120 ml icing
THIS IS A DRIPPY WHITE FINISHING ICING FOR ALL MANNER OF PASTRIES, COFFEE break treats, cookies, and more. Called five-finger icing because so many old-school bakeries use a gloved hand to artfully drizzle it over baked goods, this topping sets up with a firm, matte surface, making anything it touches irresistible.
1 cup/120 g confectioners’ sugar
Pinch of fine sea salt
4 teaspoons water
½ teaspoon pure vanilla extract, or a squeeze of lemon juice (optional)
Combine the sugar and salt in a small bowl and whisk in just enough water, a little at a time, to form a smooth, opaque glaze—when you lift the whisk, it should easily form a fluid ribbon without breaking, but doesn’t drip in little droplets in a runny fashion. (It’s often just a matter of a few extra drops of water from your fingertips to get the consistency just right, so don’t add too much water in the beginning.) Whisk in the vanilla or lemon juice, if using. Cover with plastic wrap until ready to use.