Yield: 1 cup
Active time: 10 minutes
Start to finish: 10 minutes
2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1/4 cup plain soy milk or almond milk
1. Sift confectioners’ sugar and cocoa into a mixing bowl.
2. Add vanilla and all but 1 tablespoon soy milk, and whisk well until smooth. Add remaining soy milk if too thick to use as a glaze.
Note: The icing can be kept refrigerated in an airtight container for up to 5 days. Bring it to room temperature before using.
Variations:
Substitute almond extract, peppermint extract, or orange oil for the vanilla.
For mocha frosting, bring the soy milk to a boil and dissolve 1 tablespoon instant espresso powder in it.
Spread the glaze on top of cooled cookies, or dip one half of a cookie into the chocolate glaze for a two-tone effect. If desired, once the chocolate glaze hardens you can dip the other half of the cookie into Confectioners’ Sugar Glaze.