Really, this is quite simple, and unfairly good, and you will find yourself going out of your way to make something atop which to spread its goodness. While not overly concerned with conventional concepts of propriety, we do recommend you not completely abandon decorum by confusing your fingers for spoons (we recently made this at a friend’s house and left it in a pot in his kitchen—he later cursed us for what he described as “undue temptation” and said that he was forced to throw it out when he caught himself using multiple fingers). Alright, good, warning issued. Onward!
Stuff to dump into a pot:
0.5 stick butter
1.5 c powdered sugar (more may be necessary)
water a few drops
vanilla extract a teaspoon, or so to taste
Melt the butter in a pot on low heat and stir in the powdered sugar. If there is unabsorbed butter, or clumps of dry sugar, add more sugar or butter, respectively. Whisk until evenly combined (though it will look a bit grainy). Take the glaze off the heat and add a few drops of water, whisking until it looks smooth. If very thick, add a few more drops of water. Lumps can always be whisked out (though it may take a few minutes of constant whisking and a few more drops of water), so have no fear. Finally, add the vanilla extract. Because this is a liquid, it too will change the consistency of the glaze. Place it back on low heat, whisking constantly, until it has reached the desired consistency*. Let the glaze cool to just above room temperature.
*The desire consistency: The glaze should be slightly runnier than you would think, as it will firm up a fair amount as it cools. To test this, dip the back of a spoon into the glaze and let it cool. This will give you an idea as to the thickness of the glaze when it cools on your pastry. If when cool it is still too runny to coat your pastry to your preferred thickness, simply add some more powdered sugar. Conversely, if it is too thick, add a few more drops of warm water (cold does not combine as well and promotes crystallization). Note that before condemning your glaze as “too thick,” when put on your pastry, let it rest for a minute, or two, as it will spread out some. To apply the glaze, spoon it on top of the pastry, and let it ooze down the sides. If you wish to cover the whole pastry (probably a doughnut) in a thin layer of glaze, dilute the glaze with drops of warm water (testing with the back of a spoon), and dunk your pastry into the pot to coat.
Erubite 