1-First Step: Gather and prep (Mise en place) Measure and sift the dry ingredients before you begin. Sifting removes lumps from powdered sugar and cocoa powder and saves time fixing grainy glaze later. Melt the butter and let it cool slightly to room temperature so it mixes smoothly without seizing the sugar.

2-Second Step: Combine dry ingredients In a large mixing bowl, whisk together the 2 cups sifted powdered sugar and 1/3 cup sifted cocoa powder until fully combined and uniform in color. A fine mesh strainer works well for this.

3-Third Step: Add butter and optional shine agent Stir in the 1/4 cup melted butter (remember: half salted and half unsalted if you used two sticks). Add 1 tablespoon corn syrup now if you want extra gloss. The corn syrup is optional but helpful for a shiny finish.

4-Fourth Step: Add milk and reach desired consistency Pour in 3 tablespoons of whole milk and mix. The glaze will begin to thicken as you whisk. Add additional milk, one tablespoon at a time, up to 5 tablespoons total, until you reach a smooth, thick, and pourable consistency. For a thinner glaze for donuts, add more milk; for a thicker glaze for cakes, use less.

5-Fifth Step: Final mixing and quality check Whisk for 15 to 30 seconds until glossy and lump-free. If you see small clumps, press the glaze through a fine sieve or whisk vigorously. Use room temperature glaze on fully cooled desserts so it sets properly without sliding off.