Instructions best cinnamon roll icing

• In a bowl, combine milk, cream cheese and powdered sugar. I recommend adding gradually the sugar and tasting the glaze. Adjust to make it more or less sweet.
  
• Stir very well to mix the ingredients. If you want your glaze more liquid, add more liquid. On the contrary, if you want it thicker, limit the use of milk.
  
• Now I would like to make a point. I made this glaze several times by gradually putting ingredients and mixing them slowly, I used the immersion blender, I used spoons, whisks, or silicone spoons. Each time, due to the consistency of the cheese, I got lumps. I have come to the conclusion that the simplest way and with fewer tools to clean afterwards is to simply mix all the ingredients with a spoon and then pass the glaze through a sieve. In this way the glaze becomes perfectly creamy and without lumps.
  
• You can keep your icing in the refrigerator for several hours before using it. The important thing is that you keep it in a closed container. Once you need it, pour it over your cake and spread with a spoon or brush.