Type what you have

Ingredients

• ✓ powdered sugar
• cream cheese
• vanilla extract
• red raspberry jam
• semisweet chocolate chip
• raspberry
• pretzel crisps

Instructions

1. 1 Place cream cheese in the bowl of a food processor; pulse until smooth, 8 to 10 pulses. Add confectioners' sugar and vanilla; pulse until smooth. Transfer ½ cream cheese mixture to a small glass bowl or other small clear container.
2. 2 Place jam in a microwave-safe bowl; microwave until smooth and liquefied, about 10 seconds. Stir. Microwave 5 seconds more if not completely liquefied.
3. 3 Spread liquefied jam evenly over top of cream cheese mixture in the clear bowl until covers entire surface to the edges.
4. 4 Carefully spread remaining ½ cream cheese mixture on top jam; sprinkle with semisweet chips.
5. 5 Refrigerate spread at least 3 hours.
6. 6 Garnish spread with raspberries; spread on pretzel crisps or serve as a dip.

By donnam

Ingredients

• ✓ powdered sugar
• vanilla wafer
• peanut
• peanut butter whiskey
• honey
• peanut butter
• salt
• cocoa powder

Instructions

1. 1 Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in a food processor until finely chopped; add to the crumbs.
2. 2 Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into 20 1 1/2-inch balls.
3. 3 Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ powdered sugar
• cream cheese
• mozzarella cheese
• imitation crabmeat
• green onion
• salt
• garlic powder
• all-purpose flour
• egg
• water
• panko bread crumb
• vegetable oil

Instructions

1. 1 Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.
2. 2 Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.
3. 3 Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)
4. 4 Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.
5. 5 Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.
6. 6 Preheat the oven to 200 degrees F (95 degrees C).
7. 7 Add 1 ½ inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).
8. 8 Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)
9. 9 Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.

By Sammy Mila

Ingredients

• ✓ powdered sugar
• cream cheese
• brown sugar
• amaretto liqueur
• vanilla extract
• milk

Instructions

1. 1 Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

By Kristin Suzanne Schulte

Ingredients

• ✓ powdered sugar
• rice chex cereal
• vanilla baking chip
• butter
• margarine
• lemon peel
• lemon juice

Instructions

1. 1 Place cereal into a large bowl and set aside.
2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Ingredients

• ✓ powdered sugar
• butter
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• graham cracker crumb
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• lime zest
• graham cracker crumb
• green grape
• apple
• strawberry
• confectioners sugar
• water
• gelatin
• white sugar
• corn syrup
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• butter
• egg
• white sugar
• lemon juice
• lemon zest

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Ingredients

• ✓ powdered sugar
• heavy cream
• lemonade concentrate

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ powdered sugar
• cocoa powder
• butter
• coffee

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ powdered sugar
• peanut butter
• butter

Instructions

1. 1 Line a baking dish with parchment or waxed paper.
2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Ingredients

• ✓ powdered sugar
• butter
• peanut butter
• kosher salt
• vanilla extract

Instructions

1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• gin
• strawberry
• raspberry

Instructions

1. 1 Add all ingredients in an ice filled shaker. Shake until well mixed and chilled and strain into a chilled cocktail glass. Garnish with two fresh raspberries on a bamboo pick.

By MGM Grand

Ingredients

• ✓ powdered sugar
• white cake mix
• egg
• butter

Instructions

1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist

Ingredients

• ✓ powdered sugar
• buttermilk biscuit dough
• blueberry
• lemon juice
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4. 4 Cover blueberries with remaining 5 biscuits.
5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Ingredients

• ✓ powdered sugar
• cooking spray
• self-rising flour
• greek yogurt
• heavy cream

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line basket with parchment paper and spray with nonstick cooking spray. Set aside.
2. 2 Combine flour and yogurt in a bowl. Flour your hands and knead dough until dough comes together into a ball. Divide dough into 4 pieces.
3. 3 Flour a work area and roll each piece into a long rope, 10 to 12 inches long. Pinch both ends of dough together. Place in the air fryer basket, making sure they do not touch and spray with nonstick cooking spray.
4. 4 Optional Glaze:
5. 5 Air-fry until donuts start to brown, 3 1/2 to 4 minutes. Flip donuts and air-fry until golden brown, an additional 3 to 4 minutes. Cool.
6. 6 Place powdered sugar and heavy whipping cream in a bowl and whisk to combine. Dip donuts in glaze and place on wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ powdered sugar
• biscuit dough
• chocolate-hazelnut spread
• cooking spray
• butter

Instructions

1. 1 Lightly flour a clean work surface and a rolling pin.
2. 2 Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
4. 4 Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
5. 5 Air fry until golden browned and puffed up, about 5 minutes.
6. 6 Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

By Bren

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• vanilla extract
• all-purpose flour
• pecan
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, 1/2 cup confectioners' sugar, and vanilla extract together with an electric mixer in a large bowl until smooth.
3. 3 Gradually mix in flour, pecans, and salt until well combined.
4. 4 Roll dough into walnut-sized balls and place 2 inches apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until bottoms are light golden brown; tops should remain pale, 12 to 15 minutes. Try not to let cookies get too brown: it's better to undercook them than to overcook them.
6. 6 Let sit on the baking sheets to cool slightly, then transfer to wire racks until warm.
7. 7 Place 1/3 cup confectioners' sugar in a shallow bowl; roll warm cookies in sugar to coat; return to the wire racks to cool completely.
8. 8 Roll confectioners' sugar once more.

By Lori Dehn

Ingredients

• ✓ powdered sugar
• banana
• lemon juice
• salt
• butter

Instructions

1. 1 Beat mashed banana, lemon juice, and salt together in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in confectioners' sugar, 1 cup at a time, until smooth.

By Lisa Altmiller

Ingredients

• ✓ powdered sugar
• cream cheese
• gelatin
• whipped topping
• graham cracker crust
• cherry pie filling

Instructions

1. 1 Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
2. 2 Place in the refrigerator until firm, 3 to 4 hours.

By EC

Ingredients

• ✓ powdered sugar
• butter
• brown sugar
• maple syrup
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
2. 2 Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

By VasaMN

Ingredients

• ✓ powdered sugar
• cream cheese
• wonton wrapper
• blueberry pie filling
• water
• cooking spray

Instructions

1. 1 Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
3. 3 Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
4. 4 Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
5. 5 Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Ingredients

• ✓ powdered sugar
• heavy cream
• irish cream
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Combine heavy whipping cream, Bailey's, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl. Beat with an electric mixer until stiff peaks form.
2. 2 Serve immediately or chill until serving.

By Yoly

Ingredients

• ✓ powdered sugar
• heavy cream
• cocoa powder
• vanilla extract
• salt
• almond extract

Instructions

1. 1 Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
2. 2 Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

By Yoly

Ingredients

• ✓ powdered sugar
• peach pie filling
• cinnamon
• water
• pie crust
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
2. 2 Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
3. 3 Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
4. 4 Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
5. 5 Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
8. 8 Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.

By Rebekah Rose Hills

Ingredients

• ✓ powdered sugar
• butter
• chocolate-hazelnut spread
• cocoa powder
• vanilla extract
• milk

Instructions

1. 1 Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
2. 2 Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

By Millie

Ingredients

• ✓ powdered sugar
• red velvet cake mix
• butter
• egg
• lemon zest
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
3. 3 Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. 4 Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
5. 5 Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

By Duncan HinesR Canada

Ingredients

• ✓ powdered sugar
• cooking spray
• spice cake mix
• pumpkin puree
• pumpkin pie spice
• almond milk
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ powdered sugar
• cooking spray
• cocoa powder
• salt
• almondmilk
• vegan butter
• almond flavor
• almond

Instructions

1. 1 Line a 9-inch baking pan with foil; spray foil with cooking spray.
2. 2 In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
3. 3 Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
4. 4 Spread in pan. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ powdered sugar
• butter
• cocoa powder
• almond extract
• vanilla extract
• salt
• buttermilk

Instructions

1. 1 Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

By melis

Ingredients

• ✓ powdered sugar
• all-purpose flour
• butter
• blueberry
• cornstarch
• white sugar
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, and confectioners' sugar in a large bowl until a dough forms; press into a 9-inch tart pan with a removable bottom.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly.
4. 4 Meanwhile, toss blueberries and cornstarch together in a large bowl until evenly coated; transfer to a large saucepan over low heat. Stir in white sugar and lemon extract; simmer, stirring gently to avoid crushing berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
5. 5 Pour hot blueberry filling over cooled crust. Cool before slicing.

By LOUIE75

Ingredients

• ✓ powdered sugar
• raspberry
• white sugar
• lemon juice
• milk
• butter
• cocoa powder

Instructions

1. 1 Bring raspberries, white sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Strain; cool 5 minutes.
2. 2 Add confectioners' sugar, milk, butter, and cocoa powder; whisk until smooth. Taste and adjust flavorings as needed.
3. 3 Beat with a whisk for a thick and creamy icing. Cool before using.

By Jessica Black