- Place the confectioner’s sugar in a small bowl. Add the vanilla extract and about two tablespoons of the cream and whisk until you have a thick and smooth glaze.
- If needed, add more cream or powdered sugar to get the correct pouring consistency. Slowly pour the glaze over the tops of the cakes, allowing them to drip down the sides.
- Let the frosting dry before covering and storing. The cakes will be kept in the refrigerator for about four days at room temperature or 5 to 7 days.
