Reviewed: Oct. 27, 2006

So easy and tastes great. Sets up very well. I beat it too much, not knowing that it would set up and had to add more cream.

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mommytutu

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Reviewed: Oct. 1, 2006

This icing has been one of the best icings that I have made! Very flavorful and super easy to make.

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JRMYERS

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Reviewed: Aug. 14, 2006

This icing did not work for me. It was soupy and wouldn't get thick.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 15, 2006

beautiful frosting even if using margarine! I didn't have any butter left so used margarine instead. Was low on vanilla so replaced with Vanilla liquid coffee creamer. Also added 1/2 tsp. butter extract. This is easy to work with and dries quickly. I did have to add a little more 10x sugar since using the margarine but wonderfully nice recipe for rolled sugar cookies.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 6, 2006

great recipe

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isabella217t

Cooking Level: Intermediate

Home Town: Redford, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 27, 2005

I made this for my "Ultimate Sugar Cookies" (recipe on this site"). I substituted liquid hazelnut coffee creamer for the cream and eliminated using any extract flavoring. This was sooooo good. Frosting hardened on the cookie just like I wanted. Could store cookies between wax paper without smudging any frosting. You need to work fairly quickly frosting the cookies. I just kept stirring in between. Didn't have any problems at all. My adult kids and grandkids just loved this. Will make again.

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bunny179

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Reviewed: Dec. 24, 2005

Perfect icing for sugar cookies!! Pipes easily from a pastry bag and dries on the cookies so your designs stay put! Tastes yummy too! I made this again last night tried to spread the icing on the cookies (vs. using a pastry bag). It was very smooth for the first few cookies, but then turned really "grainy". I finally found that if I put the bowl of icing over a saucepan w/ simmering water and stir often, it will stay smooth and spread easily.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 16, 2005

This recipe is wonderful! I needed an icing that would dry semi hard - so my decorations wouldn't smudge/ fall apart or off, yet, not be rock hard like royal frosting. This works great! It hardens, but NOT too hard. yet was soft enough for us to eat. All my gingerbread man decorations stayed on perfect! This frosting is also Creamy and flavorful and you dont need alot on any cookie to get the benefits of it.(sweetness wise) - which makes it go further. I made the mistake of coating a cookie with it completely, and wow! overkill! You just need a little bit to get that sweet flavor and really perk up the cookies. All my colors blended in nicely too. If the mix starts to get a little hard while you are doing other things, just stir in a little hot water till you get the consistency back that you need. It will still harden up later with no problems. You can also nuke icing bags for 10 seconds if the icing hardens in it as well. Im going to use this recipe forever! thanks!

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DANIALSMOM

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Lomita, California, USA

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Reviewed: Dec. 15, 2005

I should have listened to one person who said it wouldn't stick to the cookies. I had the same problem. I just finished making these for my daughters christmas party tomorrow at her school. It took forever just to do one cookie, and I had twenty four to do! I had to heavily dip the icing in water, and even then it was almost impossible to finish. As for taste, it's okay but really sweet.

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crystalbowl

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Reviewed: Dec. 12, 2005

I skipped the whipping stage and just used this right out of the pan. It made a nice glaze. Started as an yellowish brown color but dried to a nice white. Just a good, basic frosting. Nothing fancy.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 24, 2005

i had to add corn starch to this as it was too runny. was a bit too sweet aswell

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Mar. 23, 2005

This icing tastes great on my sugar cookies and hardens nicely. The best thing I've found to do with these is to replace the regular cream with flavored coffee cream. That simple change makes this absolutely de-vine:)

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 14, 2005

Great Icing. Used my microwave to heat the butter and cream. I added a little more cream, 3 1/2 T to allow for better consistency and it still firmed up well. I added a few drops of strawberry loran oil to flavor the icing for my daughters Valentines Day party. This was a nice sweet icing for not so sweet cookies.

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ANGELABOSHAW

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Reviewed: Feb. 11, 2005

This recipe does taste good but it was impossible to spread and didn't stick to the cookies. It had more of a dough-like consistancy than what I was expecting.

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AMIZZLE

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Reviewed: Jan. 29, 2005

I used this icing on "The Best Rolled Sugar Cookies" and it was awesome! I did add about 1/4 tsp almond extract to give it more flavor. This icing does dry out quite fast. Since I made several batches to frost a bunch of cookies I discovered if you add some more cream to it to thin it out as you go it works just fine. You can also try to keep the icing covered with a damp cloth. On the cookies the icing sets up nice and is still soft when you bite into it. A great recipe!

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GEM220

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Reviewed: Jan. 21, 2005

This was a delicious frosting and really easy to make. It also hardens really nicely to stack cookies. The frosting didn't go on really smoothly though, it looked a little rough like others have said.

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MANDAPANDA616

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Menomonie, Wisconsin, USA

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Reviewed: Dec. 19, 2004

Today was my first time ever making/frosting cut-out cookies. This is the frosting I chose. Although I've never done it before, I can't believe that this is how its supposed to be... the frosting was not very easy to spread and dried pasty-looking. NEVERTHELESS, this frosting has a GREAT taste... not so sweet, quite buttery. I make cakes and I will definitely make this frosting to go on a cake ... but not on cookies!!!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Dec. 16, 2004

Good - a little high on the sweet side for me. I would like to taste less confectioners sugar.

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JenM

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Reviewed: Dec. 3, 2004

This was awsome for gingerbread cookies. It hardened just enough to hold on the rasins I used for decorating and did not over harden and fall off like some icings do, and it was simply delicious.

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