Servings: 1 cup, enough for 1 dozen éclairs or to top 1 (9-inch) cake

2 cups powdered sugar 2 cups powdered sugar
1 teaspoon pure vanilla 1 teaspoon pure vanilla
1/2 cup heavy cream ½ cup heavy cream
Food coloring of your choice Food coloring of your choice

In a medium bowl, whisk together the powdered sugar and vanilla with enough cream to make a glaze thin enough that it will spread nicely atop your éclair or doughnut once dipped but not so thin that it runs off the sides.
Add 1 to 2 drops of food coloring and whisk to create the color of your choice.

Coffee glaze: combine 1 tablespoon espresso powder with 1 teaspoon hot water to form a paste. Add to the sugar and cream in place of the vanilla.  Coffee glaze: combine 1 tablespoon espresso powder with 1 teaspoon hot water to form a paste. Add to the sugar and cream in place of the vanilla.
Chocolate glaze: In a small bowl, place 1 cup chocolate chips instead of the powdered sugar. Warm the cream and vanilla in a small pot over medium heat until it just starts to bubble around the edges. Remove from the heat and pour over the chocolate chips. Allow the chocolate to sit for several minutes until the heat of the cream has caused it to melt. Stir until smooth.  Chocolate glaze: In a small bowl, place 1 cup chocolate chips instead of the powdered sugar. Warm the cream and vanilla in a small pot over medium heat until it just starts to bubble around the edges. Remove from the heat and pour over the chocolate chips. Allow the chocolate to sit for several minutes until the heat of the cream has caused it to melt. Stir until smooth.
Maple glaze: replace 1/4 cup of the heavy cream with 1/4 cup pure maple syrup.  Maple glaze: replace ¼ cup of the heavy cream with ¼ cup pure maple syrup.