Personally for me I have found when adding alcohol you must be careful since that little extra "dollop" will eventually make your filling more liquidly and runny-ruining the dessert you are making.
I think it's easier to make your own glaze so that you can tweak it to the consistency you want.
You're not thinking of trying to melt packaged/canned frosting are you?
I'm new to the board and just wanted to say hello to my fellow baking buddies.
I've been baking for many years, almost too long that I might want to say and reveal my age. ;)
But again, hello all!!
