The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Photo by Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Tricia Jaeger
Reviewed: Aug. 20, 2008
I used this glaze on top of Apple Banana Cupcakes from this site. Obviously the milk amount is a typo. I'm pretty sure the butter should be 1 T as well. I added enough milk to make it to the consistancy that I needed and piped it onto my cupcakes.
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Auntie D in MN
Reviewed: Aug. 18, 2008
Oh YUM! Such a simple and easy to put together galze. I agree with other reviews that you need 2 Tbsp of milk, rather than tsp. I used a little bit more butter than called for and also added pumpkin pie spice to the glaze which was delicious on the spice bundt cake I made.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 29, 2008
Delicious glaze! Very easy to put together. I followed the directions exactly and added just a wee bit more milk to achieve desired consistency. Drizzled over a (cooled) blueberry cream cheese pound cake. Yum!
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Home Town: Louisville, Kentucky, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 15, 2008
Simple. Perfect. The kind of recipe that can be adapted as you go. I added the butter, then the flavoring and then milk to the consistency I wanted. Or so I thought! Of course it was too thin - OPPS but I added more powdered sugar and some more butter and sooo pleased.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 12, 2008
Okay. So, here's the deal. Taste-wise, this was perfect. Just what I was looking for and it complimented Grandma's Blackberry Cake really well. The issue I had was this called for WAY more milk than was asked for in the recipe. I think I stopped counting at five teaspoons over what was called for. This was also thicker than what I'd pictured, but this worked to my advantage. I added a little more vanilla because I like my frosting a little more "vanilla-y". Turned out perfectly for what I needed. If you plan on making this, be sure to be prepared to add more milk.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 5, 2008
I would give 4 stars for taste, but not for texture. It came out crumbly and there was not enough milk. I added more than what the recipe asks for;I added more than even 1 tablespoon of milk. With these changes I would reccomend for a glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 1, 2008
Perfect and easy , just make sure you sift the sugar. I put it over a Zuchnni bread.
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Photo by t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Photo by mommymeggy
Reviewed: Jun. 23, 2008
This is a good base, but you really need to adjust these amounts to your preference.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 8, 2008
Thsi was one of most delicious glazes I have ever made.It had just the right amount of sweetness,and a light buttery taste.I will be making this rcipe again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 6, 2008
Perfect to top light cakes and sugar cookies
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Photo by joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA
Living In: Zumbrota, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 1, 2008
Very good, easy to make glaze. I did not have confectioner's sugar, so I used 1/2 cup of white sugar and then microwaved the concoction to turn it into the right consistency. I also used about 4 teaspoons of milk rather than the 2 1/2 suggested.
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Photo by LookitsJeska

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 27, 2008
I used this glaze for Poppy Seed Bread I and thought it complimented the bread nicely. Like others said, it's easier to add the milk gradually to get the consistency you would like.
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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 21, 2008
I omitted the butter and salt - just boiled sugar, water and vanilla. Then stirred in powdered sugar. Also added cinnamon, to fit the cake I was making it for. A good base recipe.
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2008
I needed to add more milk..I think I ended up adding about 9 teaspoons total to make it the consistancy I needed and wanted for my bundt cake. It was so very tasty...love this recipe. I will save it for always and I have passed it along to my sister too! :)
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Photo by J. Bateman

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 6, 2008
A total MUST to increase milk to tablespoons from teaspoons otherwise, I wouldn't change a thing. This one ROCKED! It turned out perfect, was soooo simple and fool proof. Works great to spread, pipe or pour. I made this one 7 seperate times before writing review and all were perfect. The taste was right on, it poured over my bundt cakes beautifully and hardened enough to cover within 20 minutes.(cool your cake completely beforehand). The other batches were made for decorating cookies and they too were perfect each time. One batch is more than enough to lightly spread and generously pipe 2 dozen average sized cookies.
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 24, 2008
I love this recipe and used it alot over the holidays. It was FANTASTIC over persimmon & raisin loaf and pumpkin & cranberry muffins. I agree that you need much more milk then specified. I kept adding until I found the perfect texture. Also, use unsalted butter. I tried it with both but found the unsalted version much better. Thanks!
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csb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 4, 2008
This is a good recipe but I agree that there is a typo in the amount of milk. I believe that it should be tablespoons not teaspoons. I was putting it on a coconut poundcake, so I sure coconut extract and it turned out wonderful. I will definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2008
Perfect topping for my bundt cake. Used 1 tbsp butter, 2 tbsp milk, 1 tsp vanilla as other reviewers had suggested. Turned out great!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Elsja
Reviewed: Jan. 22, 2008
added a little and made a few modifications. added some lemon extract and it was delish!
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Photo by Elsja

Cooking Level: Beginning

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