The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2009
perfect
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 12, 2009
This icing dried too quickly for me. I kept rewarming the icing and after a few cookies, I gave up and used another recipe. This recipe tasted good, but would have been better if I was using a piping bag.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 2, 2009
Perfect! I spent almost an hour searching the web for an icing recipe for cookies that would be firm enough to send with my son to school. Every one I've tried in the past was either tasty, but soft and messy, or rock hard with flavors that were mediocre at best. This icing was quick, easy, delicious, and firm enough to stack within an hour, but still tender to the bite. Exactly what I was looking for! I substituted french vanilla coffee creamer for the cream, otherwise followed the recipe. (Try White Velvet Cut-Outs with this icing...it's by far the best cut-out cookie I've ever had.)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 19, 2009
Tastes great, like the supermarket soft sugar cookie icing, but the texture and spreadability were off a little, but still delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 14, 2009
Exactly what I was looking for! I kept the pan on the stove on VERY low just to keep it from hardening. I had to stir before each time I iced a cookie but it was well worth it. This icing is not too soft or hard. You can stack cookies after they dry. Thanks for sharing!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 1, 2009
This is the perfect sugar cookie icing recipe. I put it on top of the Soft Sugar Cookies IV recipe on this site and it was divine.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2009
This icing tasted great! It was perfect on cut out sugar cookies. It was so nice to able to stack the cookies to transport and the icing stayed put and the cookies did not stick together. I made no changes and did find that you had to work quickly or it would dry out and be hard to spread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 30, 2008
Followed the recipe exactly. Was a good consistency for icing cookies but as it got cooler it thickened up, sort of tricky to use. Good taste.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Slippery Rock, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 25, 2008
Fabulous!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 24, 2008
Excellent frosting! Easy to make, and if it hardens just warm it up again and it's fine. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 23, 2008
Thank you thank you thank you! This is the basic recipe I use for cake icing, too. I have successfully made it for cookies before but it's always hit or miss since I never knew how much of anything I used. I just iced the sugar cookies I made and they are divine. Usually I just sprinkle on sugar but this is way better. It's an old recipe that makes cakey thick not-too-sweet cookies that are just perfect for frosting. I found that just stirring everything in the pan made the frosting smooth and perfect so I didn't bother with the mixer. I also kept a small amount of skim milk (used instead of cream) next to me and added a few drops whenever the icing dried out. No need for reheating or anything else. These were ready to layer between sheets of waxed paper in less than an hour. Thanks again for figuring out the proportions for me!
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Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 21, 2008
Worked perfectly. I didn't melt the butter. Mixed butter, cream, and vanilla together and then added powder sugar. The consistency was perfect for what I wanted. I made half a batch and frosted a dozen round cookies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 20, 2008
I love this icing because it is so easy to make and it stays nice and soft on the inside while hardening enough to stack the cookies. I used it to ice the Nauvoo Gingerbread Cookies from this site. As some have pointed out, the icing is not totally white because of the vanilla, but it is not an unpleasant color. It looked perfect with the dark gingerbread cookies.
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Jen
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2008
This is a great recipe just like my mom always made. She didn't cook it on the stove though and just added melted butter to the mix. It's easy to work with and tasty. I much prefer this to icing made with creamed butter. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 17, 2008
Perfect for decorating Christmas cookies and the taste is great. I will never use another recipe for decorating cookies.
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Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA
Living In: White House, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 16, 2008
Tastes delicious, dries nice. Use a sandwich baggie, cut off the very tip so that it makes a small hole, and you can decorate like a pro! Mix colors in the plastic baggies by dropping a small amount of food coloring (or flavoring) into the bag, squeeze gently until all mixed. Yum!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
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Reviewed: Dec. 16, 2008
A very, very difficult icing to work with when following the recipe exactly. I then heeded other reviewers advice. Despite continuous stirring and leaving over low heat, the icing just crumbled when I attempted to spread it on my snowflake cookies. I ended up adding about 1/4 cup or more of cream and using the icing as a glaze. I then dipped my cookies or drizzled icing over the top. Although flavorful, I will not make again.
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Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 15, 2008
Very tasty icing! Not too hard, not too soft. I used it to fill thumbprint cookies and the icing set well but did not get rock hard. I could layer the cookies and still have soft icing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2008
Awesome! I loved it - I followed the recipe exactly (well I may have used a good healthy 4 tablesoons of butter; but other than that I didn't change a thing. I used this with my gingerbread cookies. I put it in a baggy and cut a tiny hole in the corner and decorated that way -- very nice!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by lauren4521
Reviewed: Dec. 13, 2008
This is a great icing recipe that we used for Christmas 07! It was easy for the kids to handle and hardened nicely (just right). It did have to be thinned between uses but that's to be expected doing this with kids! I'm getting ready to do our holiday cookies again and am looking forward to the same great results.
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Cooking Level: Expert

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