Reviewed: Oct. 16, 2009

I used rum extract instead of vanilla to go with my rum sour cream cake. It was great.

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Reviewed: Oct. 6, 2009

This is the glaze I will use for anything and everything that should be glazed! To be honest, I didn't measure everything out, just added a dash of this and a sprinkle of that, approximately in the same ratios, but it turned out amazingly. Allow the glaze to thicken a little before using it so it doesn't run too much and gives it a good, thick coat.

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Shlaci

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Reviewed: Sep. 27, 2009

great tasting glaze, I added orange extract instead of vanilla and colored it orange. Turned out great!

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Hollie

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Reviewed: Sep. 26, 2009

Made cinnamon struesel muffins and wanted an icing for the top. This was PERFECT! Picky boyfriend said "MMMMMMMM very good!" This recipe is a staple now! Thanks for sharing! VERY EASY TO MAKE!

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MISTIDAWN

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: Woodhaven, Michigan, USA

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Reviewed: Sep. 20, 2009

I loved that it does NOT get crunchy the next day. I usually do not follow recipes very well, adding whatever I have on hand, so I used almond extract. I drizzled it over a strawberry cake with almond paste filling and everyone loved it!

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Gaylynn

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Reviewed: Sep. 16, 2009

Yummy! Did this as a last minute addition to left over cinnamon rolls. Pretty good! I'm keeping it and making this again.

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Wanna be cook

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was awesome. It needed much more milk. We used fat free milk and I liked the slightly thinner consistency. It was still really great flavor and consistency and dressed my bundt carrot cake up perfectly. Thank you.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Sep. 1, 2009

Good but gets really hard when it cools.

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erin

Cooking Level: Beginning

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Reviewed: Aug. 19, 2009

If you're looking for a GLAZE (like you would find on a donut or something), you need to increase the milk. I thought I wanted a glaze, but when I increased the milk to 2.5 tbsp, I didn't get what I was invisioning (something similar to the picture.) It tastes pretty good either way though

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Karyn

Cooking Level: Intermediate

Living In: La Porte, Texas, USA

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Reviewed: Aug. 7, 2009

I used naples suggestions & used almond extract rather than vanilla to use on my almond bundt cake from this site. It was to die for good!! 4 as is, 5 w/adjustments.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 7, 2009

This glaze was exactly what I was looking for! I also added more milk, because I wanted a thinner consistency for my pound cake. This was perfect for it.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Reviewed: Aug. 4, 2009

Very good glaze and easy to make...I did like all the others and increased the milk and butter:) Will make again and again!!

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Jul. 20, 2009

I made this on put it on Zucchini bread,and it def needed tablespoons of milk instead of teaspoons. It was so good, the cake with the icing didnt even last 2 hours in my house,,

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TammyP

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Perfect just what i was looking for however i did have to increase the milk..

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Jul. 13, 2009

This was a good starting point glaze. I made it as the recipe stated, except for increasing the milk as suggested by others. It looked nice but tasted too "powdered sugar-y" for me. I added 2 more tsp of melted butter and a bit more milk to make a nice, thin glaze. I liked the flavor much better after that. Thanks for a great starting point - I needed this for cinnamon rolls and wanted it fairly thin.

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IROCENNYL

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Reviewed: Jul. 13, 2009

great

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renee

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Reviewed: Jul. 8, 2009

Very good. Added a dash of Almond Ext. which added a great flavor. Put on a Choc. Bundt cake. Yummy.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

Use 3 TABLESPOONS milk. Perfect easy glaze. Used it on Amish Sugar Cookies, but plan to use this super simple recipe on ooodles of other sweets. Just what I have been searching for!

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Crissy

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 27, 2009

I listened to the advices of other reviewers and increased the amount of milk to 2 1/2 tablespoons: It was just right! Very good on my cinnamon rolls.

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