Use with Halloween Petits Fours.
Photography: David Prince
Martha Stewart Living, October
Yield Makes about 1 1/2 cups
- 2 1/2 cups sifted confectioners' sugar
- 1/2 cup (1 stick) unsalted butter
- 5 tablespoons milk
- Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.
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