I know that I have listed this before, but I wanted it to have its own separate entry. :) This is my slightly modified version of a recipe found in Betty Crocker's New Cookbook.
Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, wheat, egg and nut-free.
1/3 Cup salted, full-fat butter
2 Cups powdered sugar
1 1/2 teaspoons vanilla
Dash of salt
2 to 4 Tablespoons hot water
1. Melt butter in 1 1/2-quart saucepan.
2. Stir in powdered sugar, vanilla and salt.
3. Stir in hot water, 1 Tablespoon at a time, until smooth and consistency of thick syrup.
Glazes on 12-cup bundt cake or 10-inch angel food or chiffon cake.
Variation: Citrus Glaze: Substitute any combination of lemon, orange, lime, grapefruit and/or pineapple juice for the vanilla and hot water.