Great on Apple Cookies!
Great on Apple Cookies!
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.Read More
This is good base recipe but does need some tweaking. I followed ATCGIRLY's advice and added 1 tbsp corn syrup and 1 tbsp butter as well as increasing the milk. It turned out quite nice after that but I think I still may have to add more milk.Read More
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.
This is a good base for a vanilla glaze. As the others have said it needs more milk. I really think that there is a typo when it comes to the milk, it should be tablespoon rather than teaspoon. The corn syrup is a nice extra if you want it to set nice but it does make it a little too sweet (I love sweet things) I would decrease the sugar to 1 1/4 cup if 1 tbl of corn syrup is added. It really needed extra vanilla. I used 1/2 tsp but I would even double that. It really did need at least 1 tbl of butter. I would add more. If you do decrease the powdered sugar take it easy on the milk and add as you go, you can always add more later but there is no way to fix a soupy mess unless you want pure sugar.
Excellent! Will use this time and time again for my loaves, pound and bundt cakes. One word of advice though. Ensure the cake is very cool before the glaze is drizzled on. The first time i made it, it melted off somewhat. I guess i was to impatient and just wanted to eat the cake. I learned my lesson though and it really does turn out fabulous.
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.
Like a few reviews before me, I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over a pumpkin spice bread.
This is good base recipe but does need some tweaking. I followed ATCGIRLY's advice and added 1 tbsp corn syrup and 1 tbsp butter as well as increasing the milk. It turned out quite nice after that but I think I still may have to add more milk.
Just what I was looking for!!! I used this to drizzle over bread pudding and it turned out perfectly! I do agree with others who say the amount of milk called for is inadequate. I simply just added as much milk as I needed to get the consistency I was looking for. This glaze is great because you can easily add or reduce however much milk to your preference. It's definitely a keeper!
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.
Very good and easy to make. Add milk in small amounts until the consistency is as you like it.
I am rating this a 5 based on other folks suggestions: I used 1 tbs. of butter, 1 tbs. of corn syrup and 1 tsp. of vanilla. I omitted the salt. I started with 1 tbs. of milk and added more until I got the consistency I wanted (I would guess a total of 2 tbs of milk). I also sifted the confectioners sugar prior to adding the other ingredients to ensure there were no lumps. It came out beautifully - glossy and rich.
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.
This was a great glaze! I used it on the "Too Much Chocolate Cake" recipe which is also a 5 star in my book. I added 1 Tbs of light corn syrup, 1/2 Tbs extra butter, and a bit more milk then heated it in my microwave about 15 seconds. Drizzle it over your favorite cake or cookies! Sets beautifully!
I use this as a base all the time. Sometimes I substitute lemon juice, orange juice, or lime juice as the liquid and then also add in some zest. Very easy and delicious! It can dress up just about anything.
Excellent glaze for pound cake, donuts, etc... tastes like Krispy Creme donut glaze. I did use evaporated milk instead and had to add a little water to reach the right consistency. This one is the BEST, no doubt!
I've always used a version of this[65 yrs or so] . For richer flavor use evaporated canned milk, undiluted. Try a drop or two of maple or brandy, or rum flavoring for spice cakes added in with the vanilla for another taste treat.
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!
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.
This glaze tasted really good, but the instructions on how to make it were vague for those of us who have never made a glaze before.
The liquid to dry ingredients ratio is way off!
I actually give the modified version of this recipe 5 stars. All of the reviews say to use 1 Tbsp. butter and 1 Tbsp. corn syrup, so that's what I did. I also doubled the vanilla. It was perfect to spread on the "Big Soft Ginger Cookies" recipe from this site.
Great vanilla glaze! Just what I was looking for for a gingerbread cake. But other reviewers were right, I had to keep adding more and more milk to get it creamy. Other than that, very delicious! Thanks for posting!
this was great. i put it on scones and it was delish! i did add a little lemon to it though, just for a little extra flavor. thanks for the wonderful recipie! :)
I made this glaze for my cream cheese croissants this past holiday and it was a big hit. I took the advice of some of the other reviewers and added more milk. A little milk really does go a long way however you have to be careful when adding in order to get it to the right consistency. Thanks for sharing.
Half of this glaze was perfect for an 8x8 pan. After reading so many reviews, I used the modifications of 1 Tbsp. of butter and 1 Tbsp. of corn syrup. The corn syrup, while sweet, helped to set a real nice glaze. Therefore, I reduced the amount of confectioner’s sugar to about 1 cup adding a little at a time so it would not be too runny and overly sweet. I also incorporated 1T of milk until I got the desired consistency I was looking for. I felt the need to increase the vanilla by ½ tsp. I used this to drizzle over, “Apple Squares,” also from this site. It was simply perfect; a shiny and white “snowy” glaze, just what I wanted. It tasted creamy and not overly sweet.
Add 1 tbsp cornsyrup and a little water, perfect.
Used this vanilla glaze over a blueberry coffee cake. I also increased the milk a bit and added enough confectioners sugar for a good white, drizzle. It was enjoyed by all!
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.
Good base glaze. I will add more sugar next time to keep it nice and thick
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?
I made this for a vanilla pound cake I made for my boyfriend. It was pretty good- a little on the sweet side on it's own, but it enhanced the cake just fine.
Excellent on the Coconut Pound Cake found on this site. I substituted coconut extract for vanilla because of the cake. It was very tasty. Next time I will need to sift the powdered sugar, as it did turn out a bit lumpy.
Mine turned out very nice and glossy. Like the other reviewers, I added more milk. It was incrediblly sweet though, not to my taste. But if you need a super quick, pretty looking cake topper this is great.
Loved it! Simple to make, thick, creamy and it sets up well.
I used milk in Tablespoons as well and cut the powdered sugar and only used 1 cup, it was perfect
Yummy! I did use Tbsp of milk instead of tsp, and I added 1 Tbsp of corn syrup.
Would give it 10 stars if I could. I made it for a carrot cake and turnovers.
Love the way this glaze looks!! And it taste great! This is my 'go-to' glaze recipe!
Very good and super easy glaze! I used it to top ginger cookies (from this site.) It gave them an amazing look and taste.
I thought this was a great glaze. Along with other reviewers, I too think the milk was a typo. I used tablespoons, and the consistency was great for pouring over cake. I did add a little more vanilla because I wanted more flavor. I would definitely use this again!
This was quick and easy to whip up for a bundt cake I made that needed an extra something. It came out perfectly for me using 3 T of milk and keeping the rest of the listed ingredients the same. A little on the sweet side, yes, but that's to be expected. I wouldn't hesitate to make it again using different extracts for variety.
The glaze tastes great on a sour cream pound cake.
This was a very simple glaze for my cake. I would have liked it a little thicker.
I don't know if I'm misunderstanding what a glaze is or not because this recipe did not turn out anything like I expected. The end result was some type of dry and crumbly mixture. I added a little water to it and then it became what I thought a glaze is. With the added water it tasted good and was the consistency I wanted.
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
Made as written 4 stars. Add more milk and then it's 5 stars. It was way too thick but once I added more milk it became the consistency I needed for my bunt cake. The flavor was great!
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)
This is a very good basic recipe. Add butter and corn syrup and you got yourself a winner.
This was great... I used some maple flavoring and it was so yummy for my warm donuts.. :)
I agree it does need more milk but it is the best with my danish kringle recipe
Definitely needed more milk... but other than that this is a good recipe. You can play around with the ingredients to make it more or less sweet and thick or thin. I also added cinnamon to mine and it tasted great!
Very simple, just what I was looking for! I glazed my pumpkin muffins with this and... ahhh heaven =D
Very good glaze and easy to make...I did like all the others and increased the milk and butter:) Will make again and again!!
add a little extra milk if still to thick but goes great on any pastry cake or cookie
thank you for an easy, simple glaze. It fit the job perfectly (however like others said, change teaspoons to tablespoons).
This was exactly what I was looking for. I followed others' advice and added more milk, but I bet I added at least 6-8 tbsp...
Yummmm... I tried this recipe without the added salt as I used 1 tablespoon of SALTed butter, intead of sweet butter. The other comments about increasing the milk to Tablesppons, not teaspoons, is true to follow... I used the glaze over a blueberry crumb cake recipe I have had for years, and boy the glaze on the sweet crumbs were an added delight... I will be using this glaze again and again. thank you !
Great glaze. I used 1 tablespoon of butter, 1 tablespoon of milk, and then slowly added water till I had the right consistency. Perfect for drizzling.
I used this to top a cinnamon swirl bundt cake and it was great. I did use 2 1/2 TBSP of milk instead of tsp, it coated the cake very well without all running off onto the plate. I'll definately use this again.
My mom used to always make this...Its hard to judge how much of each to use...Now I have it written down! LOVE IT!
Good glaze but had to add more confectioner's sugar than specified in the recipe. Almost double the amount. But used it on a delicous pumpkin bundt cake & was fabulous!
I used this glaze to drizzle over the A-Number-1 Banana Cake recipe from this site. Since I just wanted to drizzle a little over the cake, I scaled to 24 servings. I also used banana extract in place of vanilla to compliment the cake. It was a very good basic glaze recipe.
I used this glaze on a blueberry quick bread from a box and it made all the difference in the world. I did add a tablesoon of light corn syrup to the recipe. Will definitely make this again.
I made this glaze to go over several different cookies at Christmas time: Beth's Spicy Oatmeal cookies and gingerbread men. The glaze was the perfect addition to both. As with any glaze, the amount of milk you use is going to depend on the consistency you are trying to achieve. Since I wanted a glaze closer to a frosting I used heavy cream in place of the milk and added a couple of tablespoons (didn't really count.) Delicious! I
added a little and made a few modifications. added some lemon extract and it was delish!
Great glaze. I used it on a coffee cake and a blueberry pound cake this week. Easy and just enough sweetness.
Wonderful glaze recipe that can be used on many different recipes. I used this on the favorite gingerbread recipe from this site. It is very tasty and easy to whip up. It dries quickly too. I had to add more milk to the recipe that what it called for to get the proper consistancy. I have since used it as a frosting for sugar cookies. You can easily use a different flavor extract or oil. For my cookies I use 10 drops of lemon oil and add lemon yellow coloring. This glaze can be used for mahy different applications.
Made to go with the Two Ingredient Pumpkin Cake from this site. An excellent glaze for any cake! Use 1 tablespoon butter, 2 tablespoons of milkand 1/2 teaspoon of vanilla (or almond extract depending on what you are using this on). You can really play with the consistency by using more or less milk. If you mix with a handmixer, you can end up with a fluffier consistency and is also great as an actual frositng.
This is an excellent recipe. I added a little more milk, but I also like it rather thick, as pictured. Awesome on a dark chocolate cake. This is my one and only vanilla glaze from now on.
this needs more milk like all the reviews stated ( almost) i did prepare it as written but had to add more milk based on what i was going to use it for. i had to cook a giant sunday dinner on the fly so no time to make a home made dessert. i bought a lemon cake from the bakery and poked holes in it and made this glaze to the right consistency and poured it over the cake and garnished it with lemon slices. very good and simple and thats just what i wanted.
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!
This was a good starting point glaze. I made it as the recipe stated, except for increasing the milk as suggested by others. It looked nice but tasted too "powdered sugar-y" for me. I added 2 more tsp of melted butter and a bit more milk to make a nice, thin glaze. I liked the flavor much better after that. Thanks for a great starting point - I needed this for cinnamon rolls and wanted it fairly thin.
This IS my new glaze recipe. I love it! It is excellent made as written. I have made it since for a Beer Cake recipe from this site & substituted the liquid for beer, thus creating a beer glaze. It was very, very tasty!
Very delicious but I would reduce the amount of salt.
perfect! nice and thick, used on my Orange Crush bundt cake.
I used this on the Butter Cake recipe on this site, and it was amazing. I will definately be using this recipe in the future
I'd been looking for a thicker glaze that would "stick" to my bundt cakes, and this is it! I added more milk, a tablespoon of butter and a tablespoon of corn syrup! Very tasty! If you want a snow white glaze, use clear vanilla extract. Tastes like the marshmallows in Lucky Charms!
Easy basic recipe
After changing teaspoons to tablespoons for the milk, it was perfect!
This is so delicious and so easy. I used to make a vanilla glaze by heating up store-bought frosting and pouring it over my cakes, cookies, etc. This is so much better I will never use store-bought frosting again!
So great and so versatile - I use this on all kinds of cookies and it always turns out well. Thanks for sharing!
Perfect! Just what I needed to lightly top spiced persimmon cookies! Thanks~gmari
2 1/2 TABLESPOON of MILK (and 1 tablespoon butter) make this the perfect glaze!
I had to use a bit more milk, and added a bit of flavored creamer, but otherwise fabulous!!
This is an easy glaze recipe, and would complement many types of sweet bread, cakes and cookies! I used it to glaze a banana bread and everyone in my office loved it!
Great glaze! I added the confectioners' sugar last and then only added 1 c. I added milk 1 t. at a time until it was the right consistency I needed (abt. 3 t. more). It was perfect!
I am only giving it 3 stars because as written this recipe doesn't work out too well. This is a good base for the glaze recipe. The milk should be measured in tablespoons not teaspoons. Even so, I usually use 3 to 3 1/2 T and you can increase/decrease it to make the glaze as thick/thin to your liking. I use less than 1/8 tsp. salt - I don't fill the teaspoon up entirely I am scared it will come out too salty. I've tried increasing the vanilla- and the flavor became too overwhelming so I would leave the amount of vanilla alone. I have also left the butter out on accident and after making it again using the butter have figured out we liked it better with out. After making these changes this recipe would be 5 stars!
Use 3 TABLESPOONS milk. Perfect easy glaze. Used it on Amish Sugar Cookies, but plan to use this super simple recipe on ooodles of other sweets. Just what I have been searching for!
100% agree with what everyone said about increasing the teaspoons - tablespoons. I did that and follwed the rest of the recipe and it came out wonderful! The 1st time I have ever baked a bundt cake and glazed it myself with homemade glaze! Thanks you for the recipe! :)
Made this without any changes to dip pumpkin cupcakes into. Turned out wonderful, thank you for a great recipe!
Looked and tasted great!
This is the glaze I will use for anything and everything that should be glazed! To be honest, I didn't measure everything out, just added a dash of this and a sprinkle of that, approximately in the same ratios, but it turned out amazingly. Allow the glaze to thicken a little before using it so it doesn't run too much and gives it a good, thick coat.
Its true it needs more milk but thats easy to fix just add to your desire. I made pumpkin cake and I was just going to put a little glaze on it, but than this one was so good I added the whole batch and my pumkin cake was pretty small but very good glaze, main ingredient sugar no surprise! Thanks for sharing and God bless!!
I am a beginner and as written, it created a hard shell on my bunt cake. Very disappointed. Follow the advice of others I guess...
Good recipe! I used the glaze for bread pudding.
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!
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.
Was very good, a little too sweet, but paired well with my apple caramel cake. I followed others suggestions by increasing the milk to T. instead of tsp. I would make again.
I made this to drizzle over Irish Cream Brownies for St. Patrick's Day, so I used Bailey's Irish Cream and some additional milk, and it turned out tasty and beautiful. Will be my go-to glaze from now on. Thanks!
Easy to make, perfect flavor, and it can be used for so many applications. I definitely will use this again! I put it on my tea bread. YUM !