Icing is a classic bath used in confectionery to cover cakes, pastries, biscuits, alfajores or sweet cookies and for its better conservation, once prepared, you must cover the container with plastic wrap or a damp cloth or cloth.
Ingredients:
100 g caster sugar
1 teaspoon of vanilla essence
hot water, amount needed
Preparation:
Place the powdered sugar, the vanilla essence and a splash of hot water in a bowl.
Then beat these ingredients until you achieve a paste with a spreadable consistency so that you can slide it on the surface of cakes, alfajores or puddings. Once prepared, cover the container so that the surface does not dry out.