Push the confectioners sugar through a fine-mesh sieve into a medium bowl. This takes about 30 seconds and removes the tiny lumps that never whisk out. If your sugar is fresh and loose, you can skip it.

Add the vanilla, salt, and just 1 tablespoon of milk. Whisk until you have a very thick paste. Starting with less liquid is the key to control, because a few drops can change the texture a lot.

Add the second tablespoon of milk, a teaspoon at a time, whisking for about 30 seconds. Stir in the corn syrup now if you're using it. The glaze should be completely smooth, with no dry pockets at the bottom of the bowl.

Lift the whisk. For a drizzle, the glaze should fall in a thick ribbon that disappears back into the surface in about 5 seconds. For a thicker, spreadable icing, it should hold its shape for 10 seconds or more. If it's too thin, whisk in 1 tablespoon of sifted sugar. If it's too thick, add liquid 1/2 teaspoon at a time.

Let your cake, cookies, or rolls cool until just barely warm to the touch. Hot baked goods melt the glaze into a thin, sticky layer that soaks in. Spoon or drizzle the glaze on, then let it set at room temperature for 15 to 20 minutes. Lori's Tip: Put a sheet of parchment or a baking sheet under your cooling rack before you glaze. Drips fall on the paper instead of your counter, and you can scrape them back into the bowl and reuse them. Also, whisk with a fork for small batches. It's faster to wash than a whisk.