"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!" — Cali
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1 1/2 cups
red food coloring
1 (2.25 ounce) jar
red decorator sugar
This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great, especially when paired with the cream cheese sugar cookies recipe from this site. Add a few drops of different colors, spoon into a ziploc baggie and I was good to go. After about 2-3 hours the icing hardened enough to stack the cookies.
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.
I've used this recipe a few times now. And I love it. I just want to leave a note about the vanilla. It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitation vanilla the tablespoon is more appropriate. Thanks to everyone else who rated this first or I might not have figured out what was wrong.
I usually read the reviews first, and boy do I wish I had this time! I was in a hurry, so used 1 TBSP of Pure Vanilla Extract ... Oh My Gosh! I added Cherry Flavoring to try to hide the vanilla taste, as well as more margarine and powder sugar.
Definitely NOT 1 TBSP of Vanilla! It was alright besides the strong, strong vanilla taste. Seems to set o.k. Pretty glaze w/red food coloring.
the flavor is good, but it didn't harden like i wish it would. the icing smeared after i placed the cookies in their bags...
This recipe was fast and turned out very creamy. However, it calls for WAY too much vanilla. Half the amount is a better guess.
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.
I think something is wrong with the measurements on this recipe. 1 TABLESPOON of Vanilla seems like it's too much. My sister and I tried it and all you can taste is the vanilla (WAY TOO STRONG).
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Icing for Sugar Cookies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 39
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