Reviewed: Feb. 6, 2007

Great icing, used on the Pink Icing Cookies from this site.

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Bella 26

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Denton, Maryland, USA

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Reviewed: Jan. 29, 2007

Sooo yummy and very easy! stays soft long enough to decorate cookies and then hardens just enough to store them.We used it on christmas cookies!

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bunnylennox

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Reviewed: Jan. 16, 2007

1) When using butter in this recipe, the icing tends to get a grainy look after a while, but microwaving it for a few seconds will reverse this for some time. 2) This hardens NICELY!! 3) I use half butter/half margarine which tends to make the icing take a longer time to appear grainy. 4) If you're using different colored icings (in different colored containers), cover the ones you aren't using tightly with plastic wrap to keep from drying out.

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Kaylee F.

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Reviewed: Jan. 3, 2007

wow this is an awesome recipe. thank you

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jan. 2, 2007

Great recipe, but for more flavor, I always use almond extract instead of vanilla - just like my grandma makes! Goes great with the "Best Rolled Sugar Cookies" recipe from this site. Using a stand mixer, if you have one, makes this recipe a simple task.

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Jan. 1, 2007

Frosting tasted great and it was firm enough so I could stack the cookies. I melted the butter in the microwave and used milk instead of cream and it still turned out great. I will definately use this recipe again.

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china

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Reviewed: Dec. 29, 2006

This worked great. I doubled the recipe and added more powdered sugar and more milk as needed to reach the right consistency. I used 2% milk since that's all I had on hand and worked great. I put the frosting in a large zip lock baggie with my Wilton cake dec tips and cut the corner out so it was like an icing bag...but no mess...throw away when done...we like this. All you have to clean is the tips and white plastic jobbies. It was enough to pipe a whole batch of sugar cookies. We made 9's and 0's for my Grandmother's 90th b-day party, and piped around the edges with a thick star shaped tip and it looked great. Dried nice and hard on outside, creamy when you bite into it. Dried nicely enough to stack pretty on a plate. Will use again! If you plan to sprinkle, you must do it right away as it does set up quickly. It reminds me of the iced sugar cookies with sprinkles in the round box at Publix. Yum!

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holidaybaker

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Reviewed: Dec. 28, 2006

Perfect icing paired with The Best Rolled Sugar Cookies recipe I found on this site. The icing was super easy to make and easy to spread on our cookies. (I didn't bother with piping and making designs etc...not with 2 toddlers wanting to help and I am NOT a patient person...I just wanted the cookies frosted!) Had to use food coloring with this icing since it did not turn out white (had a slight off white appearance, probably due to the vanilla). Like others have said, the icing hardens on the top so the cookies could be stacked, yet soft once you bite into them. Very yummy combo with the cookie recipe I used. My family ate EVERY LAST cookie!!!

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Susan S.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: North Las Vegas, Nevada, USA

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Reviewed: Dec. 26, 2006

I made this recipe to go with the Best Rolled Out Sugar Cookies...I doubled the recipe to cover all the cookies that were made in that batch. It made the perfect cookie. At the party that I brought these to they were the first to disappear.

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Chandelle

Cooking Level: Intermediate

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Dec. 24, 2006

I am sorry but this did not work for me 3 hours before our family Christmas Eve party. It was thick, and did not stick to the cookies. Then the sprinkles did not stay on. I may try again and use less sugar, more liquid. It does set up and tastes great.

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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Dec. 23, 2006

Very good icing. Needed to make a double batch to frost xmas cookies.

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natasha387

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

This turned out to be a pretty good icing recipe. To make preparation quicker, I simply melted the butter in the microwave (30 sec) instead of on the stove and then added it to the cream. The only downside was that the frosting did not thicken as much as I thought it would, so I just refrigerated it for 30 minutes. If you want really thick icing, add 4 oz. of cream cheese. I iced cookies with this by spooning it into a ziploc bag and snipping one corner - instant piping bag!

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CookinginFL

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

Absolutely perfect! I used whole milk instead of cream because that's all I had and it came out perfect. Easy to work with and dries well. My search for a great tasting icing that dries hard enough to stack the cookies has ended. Thanks for a great and easy recipe!

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19sharon66

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Reviewed: Dec. 13, 2006

Easy to make, delicious, great consistency. Thanks!

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Kamprath

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Reviewed: Dec. 12, 2006

i think this is the nicest icing i have tried!!! it is a bit more labor intensive than most but well worth the extra effort. the flavor is scrumptious and a perfect addition to any cookie you plan to frost.

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victoria

Cooking Level: Intermediate

Home Town: Seal Beach, California, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Dec. 12, 2006

Very good recipe for sugar cookies. I slimmed them down by using skim milk instead of the cream and it still turned out great.

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shauna

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 11, 2006

Wonderful recipe! Taste superb, and the texture is perfect when it sets. Will definitely add to recipe book. Next time I'll use food coloring. I made this for the "The Best Rolled Sugar Cookies", by Jill Saunders - tastes wonderful together.

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