Reviewed: Jan. 1, 2012

Fit the bill perfectly.

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Reviewer:

LinH

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Elkridge, Maryland, USA

Reviewed: Apr. 10, 2011

This is like pouring water. I don't know what the purpose serves to beat for 2 minutes. Once you mix it, it's mixed. Way, way too much water. Should only be a few Tbsps, not a cup. Powdered sugar glaze is normally white and I have always made mine with a few tablespoons of milk. It should be thick enough that it just comes off the spoon. If you just want something sweet to soak into a cake that is colorless, this is it. Thanks anyway, but I won't make this again.

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Reviewer:

sassyoldlady

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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Apr. 9, 2011

As written, this recipe gets probably 1 or 2 stars. The amount of water in this must be a typo. I made a small amount to drizzle on some cookies, using milk instead of water as some other reviewers mentioned. I just eyeballed the amount of milk until I had the consistency I wanted. Added the vanilla to taste. I think there are probably other glazes out there that are better.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 8, 2010

Extremely watery!!!! I had to add 2x the sugar and stick it in the fridge 4 five minutes!!! Not happy........

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Reviewer:

madison24m

Reviewed: Dec. 24, 2009

mine was RIDICULOUSLY watery... so i just kept whisking in confectioners sugar until i liked the consistentcy. it did dry nicely though.

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Reviewer:

mrsmaggiehunter

Reviewed: May 26, 2008

I thought this recipie was amazing but I used milk instead of water

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Reviewer:

Cookingirls

Reviewed: Jun. 25, 2006

This recipe was really yummy but it was also very watery which sort of disappointed me. I used lemon extract instead of vanilla cause I was making a lemon cake. I poked holes in the cakes and poured it on and the cake soaked up the glaze. It was still very taste. I just wish it was thicker.

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Reviewer:

Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

Reviewed: Feb. 26, 2003

I used this instead of jam for Rainbow cookies by Penney from this site. It was thin but that is what I wanted for this recipe so it would soak into the cookie layers. I used almond extract instead of vanilla. Thanks Glayna

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