I was making up some Bosses Day cookie & candy baskets, and wanted to try a different icing recipe. I usually use a wonderful tasting buttercream, but the problem is it never seems to harden (one reason why I like it so much, just not good when cookies must touch each other). I used milk in place of cream, and almond extract instead of vanilla. I melted the butter in the microwave and added everything else to that in the same mixing bowl. You have to work fast because the icing sets up very quickly. Luckily it reheats well in the microwave since it sets up quickly in the bowl, too! This is a very good icing recipe for cookies, and I bet it would be great drizzled over things like cinnamon rolls or coffee cakes, too. I would stick to a thicker, fluffier buttercream type frosting for cakes or for decorating with tips, but this is excellent for when you want something that will harden and that you can maybe stick a few sprinkles into. I'll definitely use it again.
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