Ingredients

　　4 ounces cream cheese, room temperature

　　1/2 cup confectioners’ sugar, sifted

　　Pinch of salt

　　1 tablespoon freshly squeezed lemon juice

　　3 tablespoons milk, plus more if needed

　　In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the sugar, and beat until combined, about 1 minute. Add the salt, lemon juice, and milk; mix on low speed until smooth. If the glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter