Hi William,

Almost any liquid will work (within reason! I wouldn't use tomato juice!) for a confectioners' sugar glaze.

Just sift the powdered sugar into a bowl and add a little liquid (water, milk, fruit juice) little by little, mixing with a fork or whisk until smooth. I never measure, but my cookbooks say it's about 1 tablespoon of liquid per cup of sugar. More liquid will make a thinner glaze, less a thicker glaze. If you want a vanilla glaze, use water + about 1 teaspoon vanilla extract.

Susan, Hawaii