Butter Icing for Sugar Cookies

SUBMITTED BY: Cali PHOTO BY: LAURINMULLER

"Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!"

SERVINGS & SCALING

Original recipe yield: 1 cup

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
3 drops red food coloring
1 (2.25 ounce) jar red decorator sugar

READ REVIEWS (69)

DIRECTIONS

Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

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REVIEWS

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Reviewed on Sep. 30, 2003 by JON AND ANGIE

This recipe is good yet, I made some adjustments to make it better. Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanilla. After my slight adjustments I can then make this icing thick enough for cinnamon rolls or thin enough to 'paint' my christmas cookies. Thanks for the submission.

10 users found this review helpful

Reviewed on Dec. 9, 2003 by ERIN CARO

This recipe was fast and turned out very creamy. However, it calls for WAY too much vanilla. Half the amount is a better guess.

7 users found this review helpful

Reviewed on Nov. 5, 2003 by CLH201

The whole tablespoon of vanilla was too much-and without the foodcoloring, it makes brown icing. I would lessen the vanilla to a tsp., not a whole tablespoon.

7 users found this review helpful

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