Reviewed: May 24, 2009

Excellent! Added 3TBSP of milk as suggested by others. Great texture and consistancy and great taste!!

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Nadeene

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Reviewed: May 22, 2009

This recipe was exactly what I was looking for. I followed some other reviewers by using tablespoons instead of teaspoons for the milk and butter. I put some sliced strawberrys on the top of the cake and pour the glaze over the side and top...looks really good. Tastes great as well.

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pais

Cooking Level: Beginning

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Reviewed: May 14, 2009

Perfect on top of orange cake. I followed the tips from top reviewers. I did everything besides the sugar in tb's instead of sugar. Turned out perfect for me.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Wonderful! I used this over my chocolate chip banana coffee cake and it looked amazing and didn't taste too bad either! God Bless!

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Jenelle

Cooking Level: Intermediate

Home Town: Clarksburg, West Virginia, USA

Living In: Bridgeport, West Virginia, USA

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Reviewed: May 8, 2009

I'm giving this glaze 5 stars, although I didn't make it as written after reading the other reviews. I followed their modifications and increased the amounts to 1 TBS butter, 3 TBS whipping cream and 1 TBS of corn syrup. Holy smoke, that makes it turn out fantastic...truly 5 stars! It set up beautifully, but it didn't get so hard that it cracked when you cut the cake. This will be my "go to" vanilla glaze from now on. Easy and delicious! What could be better than that?

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cwkeys

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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Reviewed: May 3, 2009

Easy and not too sweet. It does require additional milk. I will use this recipe over and over.

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inounvme

Cooking Level: Expert

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Reviewed: May 3, 2009

I wasn't impressed with this recipe at all. The measurements are completely off. I spend great deal of time trying to adjust to what went wrong. I also used whipping cream instead of milk, thinking that it would give a better taste. It was okay. I won't be using this again.

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rushinwonder1980

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

i added twice as much butter asked for and also twice as much vanilla (because i tasted it and it just tasted like icing sugar and i prefer more flavour than that). i also used water instead of milk because in the summer months leaving the cake out of the fridge causes the milk in the icing to go sour. i coloured it electric blue and topped cupcakes with it by dipping them in. the consistency is amazing and it tasted wonderful after all my edition. it goes on SO smooth and nice and is a hundred times easier than fondant for cupcakes!

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Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 23, 2009

The recipe as is cannot be right. You absolutely have to increase the butter and milk - otherwise you just have some hardly moist powdered sugar. I did not have milk on hand but did have whipping cream. The flavor was truly fabulous. But, the author must have meant Tablespoons where teaspoons are listed for wet ingredients.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Apr. 19, 2009

wow! I made this with dark chocolate cake 1 on this website. I agree you have to add more milk.I also added cinnamon,and it was great!Thanks

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JustMe101

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Reviewed: Apr. 13, 2009

Based on suggested changes from other reviewers, I used ~ 3 tablespoons of whipping cream, 1 tablespoon melted butter, and added 1 tablespoon light cornsyrup. Super easy and delicious. I really liked the fact that the glaze didn't harden like some powerdered sugar glazes tend to do.. It stayed shiny and soft. I think next time I'll increase the vanilla extract to 1/2 teas.

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 10, 2009

Awesome recipie! I used soy milk and it was delicious. I did also use tablespoons of milk and butter. I put it on a strawberry cake. I will definitely use this recipie again.

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Cicely

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Reviewed: Apr. 8, 2009

defiantly increase to tablespoons. maybe a mistake when they wrote it. great flavor and perfect consistency.

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Apr. 2, 2009

Picture perfect glaze! I used this after the modifications of 1 Tbsp. of butter and 1 Tbsp. of corn syrup. I used this over Country Cinnamon Swirl Bread and will definitely use this again and again.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

my husband made this (adding the corn syrup as others recommended). He absolutely loves it and is SO GLAD you posted this recipe. Just what he wanted! thanks!!!

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Darsgirl

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Reviewed: Mar. 29, 2009

I tried a 1/2 recipe of the vanilla glaze. It definately needed more liquid added and then it was fine. I used it to ice ginger cookies. My kids really liked it.

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amberina

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Came out tasting great. I used 2 1/2 Tbsp of milk, 1 Tbsp of butter and 1/2 Tsp of vanilla...like others suggested. I'm putting it on a pound cake but I'm sure it would be great on cinnamon buns, cookies, breads, etc.

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jen1473

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

I used this to ice 90 minute Cinnamon Rolls from this site and it worked wonderfully. I used 2 tablespoons of milk.

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momof2

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

This was the perfect cake glaze. I used it on a lemon bunt cake so I added 1/2 tsp lemon extract as well as the vanilla. I also added 1 Tbl cornsyrup (decreasing conf. sugar by 1/4 cup), 1 Tbl butter, and around 3 Tbls milk as was suggested by other reviews. It tasted great, not sugary like some glazes, and set up well on the cooled cake so it looked beautiful too. Thanks!

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