Recipe information
Yield
makes enough for one 9-by-5-inch loaf
Ingredients
3/4 cup confectioners’ sugar, sifted, plus more if needed
2 tablespoons milk, plus more if needed
2 1/4 ounces best-quality white chocolate, melted and cooled
Preparation
In a small bowl, whisk together the confectioners’ sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, 1 tablespoon at a time; if too thick, add more milk, 1 teaspoon at a time. Use immediately.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
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