I usually only have skim milk on hand, so when I make the cookie glaze that's what I use. The only time I used water I had problems with the icing colors bleeding. It got me wondering if the fat content of the milk would have an effect on the colors bleeding? What type milk do you use?
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I always use water and don't have bleeding problems, but I always let darker colors dry a bit before doing an adjacent area. If I'm using really light colors I usually add a little white-white which makes it more opaque (maybe it helps with bleeding, not sure).
Julie 
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