To make a traditional glaze for 1 cake, or 1 batch cookies, or 1 batch sweet rolls, or 1 batch whatnot (see Walnut Sour Cream Coffee Bundt Cake photo in sidebar):
In medium bowl, whisk together 2/3 cup confectioners sugar and heaping 2 Tablespoons cream. Mix quickly, until all traces of sugar are gone. Use immediately on your completely cooled item -- it begins to harden anon -- either by dripping glaze off whisk or spreading a bit with an offset spatula.
Note 1: Measurements here are for a fairly thick glaze. For a thinner glaze, add more cream. If it becomes too thin, simply add more confectioners sugar. It's a gentle back and forth, but once you start glazing your item, you're committed. Also, ideally, the glaze drips down after a time, and then sets, but I can't promise that it always will, which brings me to:
Note 2: Though very simple to make, I find it challenging to get this glaze just right. Plus, though most ingredients (butter, etc.) become softer in the warmer months, seems with the glaze it's just the opposite; when it's hot outside, the glaze becomes harder, and doesn't drip as well. A mystery.
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