Reviewed: May 12, 2012

So good! Perfect amount of sweetness and the consistency is just right for decorating on sugar cookies and then using sprinkles!

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Reviewer:

jenbhavnani

Reviewed: Apr. 14, 2012

Easy, super fast icing. No waiting for butter to soften.

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Reviewer:

Pjaros

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 18, 2012

These were the first ever truffles I have ever made. These really are easy. If you use high quality ingredients (I use belgium chocolate and real vanilla extract) you will have great tasting truffles. The possibilities are endless when you start experimenting with flavors and additions.

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Reviewer:

pamelala924

Reviewed: Feb. 14, 2012

This frosting is very easy to make. It's buttery, soft and the kids loved it. What more can I ask for? I thought it was a little too sweet and thick, but that may be because I didn't use a measuring cup in my haste, so I may have put too much sugar.

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Reviewer:

lindawrites

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Feb. 14, 2012

Barbara is right. Not too hard. Not too soft. This is a very nice buttercream icing. Try it on the white velvet cutouts.

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Reviewer:

Cynthia Ross

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Cooking Level: Intermediate

Home Town: Beverly Hills, California, USA

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

Reviewed: Feb. 12, 2012

Very easy, very good frosting. Stays soft and has a good mild flavor. Went great with the "Sugar Cookie Cutouts" on here.

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Reviewer:

tracy

Reviewed: Feb. 11, 2012

Love it!

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Reviewer:

xoaugustloveox

Reviewed: Feb. 9, 2012

Great icing, definitely a keeper! i used it to make drop flowers for sugar cookies and most of them hardened nicely. I did pink and red ones and for some reason the red ones did not stay hard. Other than that, use the icing quickly because it will start to harden in your piping bag. Also, you can refrigerate the icing and when you're ready to reuse just place it in the microwave (defrost) for 10-20 seconds (i was working with about half a cup). Try it!

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Reviewer:

tlegohn

Reviewed: Jan. 28, 2012

I tried a few cookie frostings on this site and liked the taste of this one best. I still don't think it's quite as good as the store bought kind, but certainly better than the other 3 I tried on this site.

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Reviewer:

Jayme C.

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

I liked this icing. I used it to decorate my first crack at homemade gingerbread men. It was a good consistency and dried to a nice hard finish. I had already used the last of my cream for another recipe, so I used whole milk instead and it came out just fine. It will set up quickly on you, so if you have a lot of cookies to ice (or whatever you're using it for), I'd leave it on the stove on low or on top of a heating pad to keep it smooth and spreadable while you work.

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