White Fondant Glaze

• 4 cups (12 oz / 340 g) confectioners sugar, sifted
• 2 tablespoons (1.5 oz / 43 g) light corn syrup (optional)
• 1 teaspoon (0.25 oz / 7 g) vanilla, lemon, or orange extract, or 1 tablespoon (0.75 oz / 21 g) orange juice concentrate (optional)
• 1/2 to 3/4 cup (4 to 6 ounces / 113 to 170 g) milk or water

1. Stir the sugar, corn syrup, and vanilla together.
2. Gradually whisk in the milk, adding just enough to make a thick but creamy glaze about the same thickness as pancake batter, adjusting with more liquid or sugar as needed.
3. The thickness of the glaze is up to you; the stiffer it is, the better it will hold its design; the thinner it is, the more easily it will spread.
4. Ideally, you should be able to drizzle a slow steady stream off the end of spoon or other utensil to create designs that will firm up when the buns cool.
5. Glaze the buns after theyve cooled for about 5 minutes.

confectioners sugar, light corn syrup, vanilla, milk

Taken from www.epicurious.com/recipes/food/views/white-fondant-glaze-381458 (may not work)