Reviewed: May 25, 2012

perfect! nice and thick, used on my Orange Crush bundt cake.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: May 2, 2012

This was perfect. I liked the consistency. I increased the milk to tablespoons and it was needed. Will make this again. Put it on top of the "Too Much Chocolate Cake" from this site.

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Reviewer:

jess in NY

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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

Reviewed: Apr. 30, 2012

After reading many reviews, I made this adding a tablespoon of milk and one of corn syrup. I noticed after making it that I melted my butter on low and mixed in the other ingredients and kept it on low mixing it for 2-3 minutes. The recipe didn't mention to heat it but it turned out great. I poured it hot over a recipe from this site : Kalacs (Hungarian Cinnamon Swirl Bread)

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Reviewer:

kkelly

Cooking Level: Intermediate

Reviewed: Apr. 26, 2012

Recipe as written doesn't work.

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Reviewer:

Liberty Belle

Reviewed: Apr. 17, 2012

i only used milk and confectioners sugar the first time i made this. i like it simple so i can add it to a bunch of different desserts. i usually do 2 c. suger and 2 T milk, i have added a touch of vanilla extract to it a couple times but i do like it with just the milk and sugar.

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Reviewer:

missbrie

Reviewed: Mar. 30, 2012

Good taste and hardens great!

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Reviewer:

TRE8JSE

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

sorry but this recipe as it stands is not good. it needs more vanilla and a LOT more milk! I couldn't even get a hard paste with that amount of milk, the sugar was still powdery in a weird moist way. maybe a typo problem. I doubled the vanilla and added about 6 and half tablespoons of milk instead of the stated 2 and half teaspoons. Once I did that the recipe is good provided you completely cool the cake before frosting it. I used this on the simple white cake recipe from this website and let it sit until it hardened. next time I think I might add just a little more vanilla and perhaps one or two drops of lemon extract just to give it a little kick without having an obvious lemony flavor.

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Reviewer:

RBH

Cooking Level: Expert

Reviewed: Feb. 16, 2012

My thanks to Jamie for submitting this. Have used this recipe twice now - excellent results both time just add more milk as others have noted, otherwise I would have rated it 5. My changes: I used buttermilk only because it was all I had and it was even better than when I used regular milk! I used amaretto and almond extract instead of vanilla as I made this to drizzle on an almond bundt cake. This is a reliable recipe that could be used for cookies as well - just play with the milk and sugar quantities until you have the consistency you need. Lastly, if using this to drizzle on a cake, my suggestion would be to double the recipe. One batch wasn’t enough.

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Reviewer:

Pat’s Kitchen

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

I had to use a bit more milk, and added a bit of flavored creamer, but otherwise fabulous!!

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Reviewer:

minxyminx

Reviewed: Feb. 11, 2012

Very good and easy to work with, although you do need to change the teaspoons to tablespoons for the milk. I also slightly increased the vanilla for my own personal taste preference.

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