*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.