11.   Cool until mixture is of spreading consistency.

12.   Cool until glaze thickens slightly to spreading consistency.

13.   Cream all ingredients, adding enough cream or evaporated milk to make a spreading consistency.

14.   Frost cake while still warm and frosting is of spreading consistency.

15.   Gradually add powdered sugar, beating until mixture is of spreading consistency.

16.   Gradually beat in additional powdered sugar to reach spreading consistency.

17.   If necessary, beat in few drops extra milk for easy spreading consistency.

18.   Keep adding additional milk and powdered sugar until icing is of a good spreading consistency.

19.   Remove from heat and let cool until of spreading consistency.

20.   Slowly beat in enough milk to achieve desired spreading consistency.