• 9 cups sifted powdered sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 teaspoon almond

Combine all ingredients in the top of a double boiler and heat over nearly boiling water, stirring constantly until it is "just" warm and fluid. Over-heating will cause the icing to lose its glaze. Spoon over the top of cupcakes, tiny cakes or cookies. If necessary to thin, add a few drops of hot water. Icing may be colored with food coloring.

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.