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Caster sugar is finely granulated sugar, usually about half the grain size of ordinary granulated sugar. Icing sugar is very fine sugar and is usually mixed with cornstarch to prevent caking and to ensure smooth flowing.

1) Mix the confectioners' sugar, butter, and vanilla together. 2) Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. 3) Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.

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1)Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. 2)Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. 3)Stir in the food colouring until well combined.

If you have granulated sugar and a blender, you can easily make your own powdered sugar; I have done it several times when in your same situation. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream.

1)In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.2)Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla.3)Spread Quickly over cooled cake, as frosting will set up very fast.