Switching out milk for buttermilk in standard issue sugar glaze adds an extra dimension of tangy flavor that thwarts any threat of cloying sweetness. Drizzle it over warm nut and spice-filled Cream Cheese Cinnamon Rolls, or a festive King Cake come Mardi Gras.
- 2 cups confectioners’ sugar
- 1⁄4 cup buttermilk
- Whisk together the sugar and buttermilk in a small bowl until smooth.