Reviewed: Dec. 14, 2008

So easy to make- smooth and beautiful in a jiff! I used this in different colors on my Christmas cookies and it was lovely! I did use milk- still came out shiny and yummy!

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iwannabeabaker2

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

I used milk instead of the syrup (which did turn it white) and it came out wonderfully! It's a little thin, but easy to thicken and tastes great.

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Tayls

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Dec. 11, 2008

EXACTLY the way i remember my mom's tasting! I paired it with "The Best Rolled Sugar Cookies" from this site, and as I said in my review of that recipe: My kids seriously cried when I cut them off from the cookie jar.

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

Good glaze, but took a long time to dry!

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Ellery

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Reviewed: Nov. 12, 2008

Yum..Yum!! This is great...I usually make a confecitoners sugar and milk frosting for my sugar cookies but I was looking for something shiny and new this time and the corn syrup does the trick. I do not like a thin frosting/glazes so the only change I made was to add 1 1/2 cups confectioners sugar (instead of just one) to make it thicker..if it is to thick you just add a sprinkle of water and..perfecto! Threw the frosting in a baggie, cut off the tip and swirled it on...I ended up with a perfectly thick, shiny and very easily spreadable frosting...will always use this recipe from now on!! oh yeah I used a food coloring paste for a brighter color, and corn syrup with vanilla in it.

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JoeyBear

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2008

This glaze worked fairly well. It took a bit longer than I had hoped for it to harden, but ended up nice. I had to do 2 coats for it to really add the color though. I used the new gel style food coloring and I don't like it as well as traditional coloring, but there was none to be found. Make more than you expect though, it seems to have run out more quickly than anticipated, based upon the recipe.

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Julie LaFond

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Reviewed: Nov. 1, 2008

Great for decorating, not so great for eating, WAY too sweet, kids like it though.

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erync

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Oct. 31, 2008

Excellent! I did add 1 tsp clear vanilla. Be sure to add the water gradually until you reach the desired consistency.

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CANDLEDREAMS

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Reviewed: Oct. 30, 2008

Not what I was looking for. It really needs some flavor added to it otherwise it doesn't taste very good. When I followed the recipe, I found it too runny. I liked how it hardend up though. I won't make this again.

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Jennifer

Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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Reviewed: Oct. 24, 2008

Easy, and exactly what I was looking for... I used Orange extract to compliment my "Big soft Ginger cookies" and thinned it with cream and water mixture a little over 2 tablespoons total :D Thank you!!

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Oct. 23, 2008

Works really well. Needs more drying time, overnight if possible. Definitely use 4 tsp of milk, I could not even mix it with 2 tsp for 1 cup of sugar. I used it to cover rice crispy treats.

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baker2be

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Reviewed: Oct. 17, 2008

I love how easy this recipe is to make and apply to sugar cookies. It works great to dip cookies in and let it roll off. I especially love how it dries to a very shiny hard finish. Tastes good and can be stacked with other cookies, without the worry of the icing getting smudged. I use this recipe for every holiday!

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Occasional Cook

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Reviewed: Oct. 16, 2008

You need to put a lot on to get a smooth coat, but I don't really like the taste.

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TAMAREE

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Oct. 11, 2008

This glaze makes sugar cookies so pretty, and I used someone elses suggestion of adding flavor by using different extracts, it was a great idea. Thanks!

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clarissa

Cooking Level: Beginning

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 6, 2008

LOVE, LOVE, LOVE this frosting. It is exactly what I was looking for. Very easy to use and dries extremely well. You can even stack your cookies. This opens up a whole new world of baking for me. Thanks.

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Cyndi

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Jul. 25, 2008

So yummy! My new favorite decorators icing.

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Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 23, 2008

OK - What did I do wrong? I followed the recipe, but the glaze is not drying! It stays gooey, and wet. Tasty, yes. But wet. Any suggestions?

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Cary Gray

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Reviewed: Jul. 23, 2008

This glaze was perfect for all my cookies. It coats nicely and dries quickly. To change the flavor of different glazes, I added various extracts to different batches. Thanks!

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