Reviewed: Dec. 23, 2008

I used this recipe on the Big Soft Gingerbread Cookie recipe found in allrecipes and it worked great!! I also used 2 TBSP of milk instead of 2 TSP - makes and easier consistency. Thanks for sharing!!

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Luwebby

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

PRETTY GOOD I ALSO USED AS BASE MORE MILK IS NEEDED I USED ALMOND FLAVORING

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Reviewer:

luvya

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

In all fairness, I have to say that this review is really for the glaze using a number of other reviewers' suggestions and modifications. It seems very few people prepared this recipe as written and those who did were not happy with it. Mixing up this glaze with the suggestions to use 1 T. each of butter and corn syrup, and enough milk to desired consistency, this was simply perfect--shiny and white, just what I was after.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 6, 2008

I used lemon oil rather than vanilla extract for a lemon bundt cake glaze. I know it was suppose to be "Vanilla" but I used this more as a guideline to go with the cake. Please don't scold me. It tasted great!!!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Dec. 6, 2008

Great Glaze. I drizzle it on top of my granola bars. Also I added teaspoon of mint extract and WOW. DiD it taste GreaT!

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Reviewer:

Charity

Cooking Level: Beginning

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Reviewed: Dec. 1, 2008

Excellent. I am horrible at making icings and frostings, and this one worked perfectly for me. I did add just a little more milk, because I wanted to thin down the icing just a bit. The only problem with this recipe is that it says it makes 48 servings - that's ridiculous. I made a double batch to cover one 10X13 of cinnamon rolls.

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myndsweep

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Reviewed: Nov. 29, 2008

Made a few changes per other reviewers & used on a triple chocolate bundt cake. Didn't want a glaze that was too white or brown. These changes were flavorful & worked for me: Reduced confec sugar to 1-1/4 cup; increased vanilla to 1 tsp & butter to 1 Tbl; added 1 Tbl light corn syrup. Added milk last then added by 1/2 Tbl at a time until the consistency was good for drizzling.

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Reviewer:

Heather

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Reviewed: Nov. 26, 2008

This is SO easy to make and very tasty! I took the advice of adding more milk, (2 and 1/2 TBSP) but instead of adding vanilla extract I used 2 TBSP blueberry juice (leftover from a can of blueberries) and it turned a lovely lavender color and was so yummy! My boyfriend thought it was fantastic with the blueberry muffins I made to accompany it!

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Jennifer25Lynn

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

My first try at a glaze for a bundt cake-- I did as others suggested and upped the milk to 3 tablespoons instead of teaspoons. I also added in some almond extract and a tiny bit of lemon extract which gave it a very nice amaretto flavor. It was great on my chocolate fudge bundt cake!

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jakallie

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Reviewed: Nov. 12, 2008

I frosted the banana bars I made from this site with this, very, very easy and yummy. Husband said it tasted store bought, high praise from the DH!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Oct. 14, 2008

Love this glaze recipe. With other glazes you can really taste the powdered sugar, this one is just right. Thanks for this one, I use it often!!

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mommyc123

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Reviewed: Oct. 13, 2008

Definitely wait for the cake to cool before glazing. I added a little more butter and vanilla as suggested by others, and watched the amount of milk I put in. I accidentally put in a little too much vanilla which made it taste good but the color was too brown. You might want to sift the sugar before putting it in the pan because even the tiniest lumps which aren't visible in the pan show through when you pour it on the cake, so make sure the glaze is nice, smooth, and lump-free before pouring it on the cake.

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BakerSNam

Cooking Level: Beginning

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Reviewed: Sep. 28, 2008

Great recipe !! I was looking for a glaze for the German Apple Cake 1 I made from this site. They made an awesome duo !!!

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foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

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Reviewed: Sep. 20, 2008

Has a very strong taste of vanilla. I like it that way, but others that want a more subtle flavor might want to cut back on the vanilla extract just a little bit.

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axross

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

Just what I was looking for. A simple glaze for my bundt cakes and this worked perfectly. Thank you for sharing.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Sep. 1, 2008

Pretty good....but I thought it was very sweet. I halved the recipe and it was just enough to drizzle over the Moist Sour Cream Coffee Cake (on this site). The texture was great and it set up nicely on the cake. I just think the sweetness was a bit too much for my liking though. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

I used almond extract and adjusted the measurments to my liking. Thanks for the recipe.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 28, 2008

very good and easy recipe. thank you!!!

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Reviewer:

Julie Koch

Cooking Level: Expert

Home Town: Grand Forks, North Dakota, USA

Living In: Lake Forest, California, USA

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Reviewed: Aug. 25, 2008

This glaze was PERFECT!! I put it on carrot cupcakes, Delicious! I did put 3 teaspoons of milk and 1 tablespoon of cream cheese. It can't get any better!

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BMMadrid

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Reviewed: Aug. 25, 2008

You can't go wrong with this glaze, I used it on top of a fresh baked cinnamon raisin bread....it was perfect! You can make it as thin (like a drizzle) or thick as you'd like by adding in more or less confectioners sugar.

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