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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ASERGEANTSWIFE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luvmyfam

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

Perfect for decorating Christmas cookies and the taste is great. I will never use another recipe for decorating cookies.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Vicki B

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White House, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RubyRose

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheri

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jaybo

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lauren4521

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

This was so melt-in-your-mouth creamy. Excellent frosting. I only had enough cream to make a half batch, I sure wish I had more cream I would make more. I used salted butter, don't know if that matters. I was able to frost 16 cookies with this. It's sooooo good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

This had a weird "melted butter" taste at first but once it dried it was good. This made more than enough frosting for a 1/2 batch "The Best Rolled Sugar Cookies". It dried pretty fast, a bonus!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

Wow, this is one of the best icing for cookies I have come across. I used it to frost The Best Rolled Sugar Cookies (recipe also found on this site) This icing dries nice and hard and really quickly too, so you can stack your cookies if you need to. The rest of the icing remains nice and soft on the inside though and the buttery taste just kept me wanting more. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

My mom uses almost the exact same recipes every year for her christmas sugar cookies. The only difference is she adds a few drops of food coloring of her choice and doesn't boil anything, she just mixes it right up in a bowl and it is good to go. as long as the butter is close to room temprature it mixes together nicely!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

<3

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

Good recipe, the icing does set up quickly which is great for immediate storage, but you have to ice them quick! I kept my electric mixer nearby to blend the icing because it was setting up because I couldn't work fast enough! This recipe doesn't make a lot, so you may have to double it. Tastes great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2008

This recipe was fabulous! I have just one suggestion: I used 2% reduced fat milk instead of cream and it worked wonderfully. The icing was very light and it spreaded really well on the sugar cookies.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maddie03

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

Oh My God! This was so good! Made no changes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

I have never made a cooked frosting for cookies before and was skeptical. My husband who does not like cookies with frosting couldn't stop eating this. My other relatives also loved them and wanted the recipe and for me to make them again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

What a great icing - super flavour. I found it a tad thick initially, but just added a bit more cream until it was the consistency I wanted. It does harden quickly in the bowl (as was mentioned by several other reviewers) - to prevent that happening, just remove the beaters from the mixer, dampen a tea towel, and keep the bowl covered with the tea towel between spreading icing on cookies. Awesome recipe, Barbara,

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2007

I just made this with the Best Rolled Sugar Cookies, and it came out perfect. It dried just hard enough to stack the cookies, but not crunchy at all.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carrie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2007

The taste was GREAT!! I used almond extract instead of vanilla.My only complaint was it didnt make that much i had o remake this 3 times o cover all my cookies which was a hassle and i found that when it started cooling it became clumpy so i had to constantly re-heat to make it creamy but the over all taste of the icing was GREAT i may use this again

Was this review helpful? [ YES ]
2 users found this review helpful