Reviewed: Jan. 24, 2012

While I found that 1/4 cup of milk was too much (especially when doubling the recipe and using 1/2 cup), I also found that it allowed me to just dump in the rest of the powdered sugar in the bag and not have to take up space.

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Reviewer:

Pluviafeynoxus

Reviewed: Dec. 20, 2011

The first time I made this, it was a wonderful glaze that my boyfriend and I used to finger paint the cookies. :) However, the second time, I simply used 1/8 cup of milk instead of the 1/4. And it was perfect for decorating.

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Reviewer:

wannabcook

Cooking Level: Intermediate

Reviewed: Dec. 12, 2011

DEFINITELY WAAAAY too much milk!! I had to put a total of 4 cups of sugar to make it the right consistency. It had no flavor other than powder sugar - I added 1 tsp lemon extract and it was better - but still not that great. Would not recommend.

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Reviewer:

d turner

Reviewed: Dec. 28, 2010

Please note that the directions do not say to add the entire 1/4 cup of milk, it states to add ENOUGH milk to make a smooth but not too runny consistency. So all of those who are blaming the recipe for being too runny should blame themselves for not following directions.

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Reviewer:

usawife

Reviewed: Dec. 20, 2010

After reading some of the reviews, I stuck with the given ingredients, found it was RUNNY! I was looking for a recipe that hardens, but it was really runny at room temperature. So, I added a bunch of confectioners sugar in addition to the given ingredients, more than a cup. Then I tried it on one of my cookies. Putting all the icing in a plastic bag (make sure you don't use a sandwich bag or one with a poor seal). Taking a knife, spread on the icing before it dries. Won't be able to spread real thin unless you have the tools --which I didn't. Good luck with yours and enjoy!

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Reviewer:

ashort84

Reviewed: Dec. 14, 2010

Good recipe, though I prefer the milk and sugar icing version.

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Reviewer:

alysia

Reviewed: Dec. 22, 2009

Great! I added LOTS (entire bag) more powdered sugar to make it less of an "icing" and more of a frosting.

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Reviewer:

jen

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Dec. 19, 2009

For once I didn't read the reviews first and suffered for it. This is NOT frosting. It is a glaze. 1/4 cup milk is way too much and it will be runny. I wanted a recipe to make smiley faces and buttons on my gingerbread men. Even with an additional cup of powdered sugar, it was still too runny. Now I'm out of milk. Thanks.

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Reviewer:

HarleyGrl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Reviewed: Oct. 3, 2009

It was ok. I've definitely seen better. I used it for a glaze that I drizzled onto my gingerbread cookies. I had to add like another 1/2 cup of powdered sugar.

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Reviewer:

Lacey

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 3, 2009

Fast and easy! I was in a pinch and this worked out great. As other posters commented, I used 1 cup of sugar and added milk one tablespoon at a time for a total of 3 added.

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3 users found this review helpful