Reviewed: Mar. 9, 2009

wow, yummy. used this glaze over a bundt cake... perfect consistency...and tasted great. will use all the time now!!

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CATRINA366

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 2, 2009

For my daughter's fifth birthday I made star shaped sugar cookies on a stick (princess wands) and covered them in this glaze with bright pink sprinkles. I had a mom call me up just to find out the glaze recipe. It was delicious and easy to make I just mixed it up with a fork. I have been using this recipe ever since.

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spice_rack

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Reviewed: Mar. 1, 2009

A keeper. Delicious and easy. I also used tablespoon instead of teaspoon for the water. I will try it as written sometime. But it was great.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 27, 2009

Love this recipe, I used tablespoons instead of teaspoons on the milk and butter. It spread just beautifully and was thick and white, and very tasty

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 19, 2009

Good recipe, but use more milk!!!

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lisawalcott

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Reviewed: Feb. 19, 2009

This was good glaze but like other reviewers I added a bit more milk to get it to a glaze consistency. I didn't change anything else about the recipe and while I did enjoy it over cinnamon-sugar cookies, it won't be my "go-to" recipe when I want a Vanilla Glaze. There was something about it that was different and I can't figure it out it is. I may make this recipe again with a few changes recommended by other reviewers. It was quick and easy.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

So easy and delicious!

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MariaMaria

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Reviewed: Feb. 8, 2009

Yummy glaze. I used 2 1/2 cups of flour sifted, 2 TBSP of unsalted butter, 2 1/2 tbsp milk and 1/2 tsp vanilla. Salt was added per the original recipe. I had to microwave for a few seconds before drizzling on a chocolate bundt cake. Will definitely make again!

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CareerMom

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Quick, easy and tasty!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

it was good i made this for a cake during christmas and my birthday. its just too sugary.

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luv2bake

Cooking Level: Beginning

Living In: Denton, Texas, USA

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Reviewed: Feb. 1, 2009

Couldn't be better or easier. Just keep adding a little extra milk, a very small amount at a time till it seems right. Wait until cake cools to frost (or drizzle). If you want to use sprinkles, put them on top of icing right away so they'll stick. This icing will harden quickly.

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LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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Reviewed: Jan. 28, 2009

Used as a glaze for cinnamon buns awesome.

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yummy

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Simple and tasty

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rkalajian

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Jan. 13, 2009

Just like my Mom used to make. Very easy and tasty.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

Yummm! I upped the butter and milk, and added cinnamon. Delicious on a white bunt cake!

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Kate

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 29, 2008

Very very good! I added more milk (3 more teaspoons) and it was perfect! Thank you for the recipe!

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Sherry

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 28, 2008

Great recipe. The milk units should clearly be in tablespoons, as 2.25 tbl of milk was barely enough. A few suggestions: I used cream instead of milk and it made a very rich glaze. I also followed the instructions of another reviewer and replaced 1/4 cup of sugar with a tablespoon of light corn syrup and was happy with the results. Finally, a tip for those who have trouble with the viscosity of the glaze: pour your glaze, as thick as it is, into a measuring cup. Then microwave for 15 seconds. This will loosen it up considerably without watering down the glaze.

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Brent

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Reviewed: Dec. 25, 2008

I used this glaze on top of my pumpkin bread that I had baked in a bundt pan. I added some cinnamon and pumpkin spice to it to add some color and flavor. It must have been good because they gobbled it up.

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chicklet

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

Quick, easy, and tastes great. One suggestion, the recipe calls for only 2 1/2 tsp and I needed to add about 2 tablespoons. Other than that the recipe worked great!

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