Reviewed: Dec. 14, 2008

this recipe was great except we changed the amount of the vanilla. That's way to much vanilla. We also changed the recipe to one of the viewers, changed out the butter to cream cheese and vanilla to almond extract. We used only 1 teaspoon of almond extract and tripled the recipe. One teaspoon was perfect for all of that. Thanks.

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Leslee

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Reviewed: Dec. 14, 2008

Very good! Easy and smooth.

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

This works well on gingerbread cookies also. Thank you for the recipe. I will use often.

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Nov. 16, 2008

I found this recipe to be very simple and really delicious. I am not usually a big fan of confectioner's sugar frostings, but this one was really tasty and very easy to work with!

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cassandra0628

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Reviewed: Oct. 31, 2008

Very good!! Wonderfull taste and texture!!

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Jess

Cooking Level: Expert

Home Town: Willmar, Minnesota, USA

Living In: Raymond, Minnesota, USA

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Reviewed: Oct. 24, 2008

I listened to what everyone was saying about there being too much vanilla and I cut it back to 1 teaspoon. It was very good then. You do have to be careful when you use this type of icing because it is soft and creamy. Not the most convenient for tons of sugar cookies because of this. I will make it again.

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M_Ellery

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Reviewed: May 10, 2008

I followed the suggestion of a reviewer on the cream cheese sugar cookie recipe to use this butter icing recipe but replacing the vanilla extract with 1 tsp. of almond extract and then I thinned it out using an additional 2 to 3 T. of milk to get the consistancy I wanted, soooo good on the sugar cookies.

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tb83

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Reviewed: Apr. 1, 2008

MMMM, topped 'soft sugar cookies IV' from this site, so good and sweet. I don't have a sweet tooth normally, but my husband was craving sugar cookies, so i went for it, glad I did! This frosting was so good and easy. I used almond extract instead of vanilla, just personal preference. Also ended up adding more milk. I don't bake, but I may add these cookies and icing to my rotation!

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Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Mar. 19, 2008

Super easy and fast! Although, it is a little sweet...maybe I'll add more butter next time (or maybe I'll ask around...cream cheese?). The consistency was perfect for icing my sugar cookies, though. I certainly not complaining!

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suz

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Reviewed: Feb. 27, 2008

This is a great cookie icing. I used on on cookies I made with the Easy Sugar Cookie recipe from Stephanie on this website. What a winner!

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TEXASNANA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 14, 2008

With altered vanilla measurement, this is a very good icing recipe! Thank you!

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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Reviewed: Feb. 13, 2008

Good and easy. I used 1 tsp. of vanilla instead (like others had suggested). I used just a little milk to make the frosting thicker because I used this for sandwich cookies.

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JLLL

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

Really good frosting recipe, and it works well with sugar cookies as it doesn't end up becoming too hard, but hardens just enough so that your cookies aren't all stuck together with frosting either. I tripled the recipe due to the amount of cookies I made (as it doesn't make a whole lot as is), and used clear vanilla instead of regular vanilla. I also used gel food colorings to color my icing instead of liquid food coloring, though I suspect you would be able to thin it out very slightly (if you so desired) by using liquid food color. Overall, a really good sugar cookie icing!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

This frosting was easy and taste good. I read the reviews about pure vanilal and used 1 tsp and 1/2 tsp of lemon extract. This frosting was more than enough for two dozen cookies.

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monaco780

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Reviewed: Jan. 21, 2008

This is a great recipe for icing. Of course, the poster should have listed that they were using IMITATION vanilla. If you use the real thing, like me, dont use so much. Also, I like to make a batch with a little vanilla and a little lemon. Lemon extract on sugar cookies is the best! Thanks for this recipe - easy, fast, good.

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Amy

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

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Reviewed: Dec. 28, 2007

I USED SOURCREAM INSTED OF THE BUTTER AND THIS WAS WONDERFUL FROSTING. IT NEVER GOT TO HARD BUT HELD ITS SHAPE AND TASTED GOOD!

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andrea

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Reviewed: Dec. 26, 2007

This recipe was great. It tastes just like my Mom used to make! I didn't use food coloring, so I used only 1 1/2 tsp. of vanilla to make sure it didn't get too brown. It was excellent--perfect consistency, not too soft or too hard! Thank you!

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djmelotte

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Reviewed: Dec. 26, 2007

I made this with the Best Rolled Sugar Cookies, and it worked perfectly. Next time I will make two batches, since I ran out toward the end. I used a little less vanilla, and the flavor was perfect. It also took coloring really well. Overall, a great frosting! Thanks!

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lrc220

Cooking Level: Beginning

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Reviewed: Dec. 25, 2007

Great Recipe!! I place them on one of my sugar cookie recipes and the family ate them all up. Defenitly way too much vanilla, I used a teaspoon which i think was the perferred measurement. perhaps a typo... thanks

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Joelle Stotland

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Reviewed: Dec. 24, 2007

I loved this recipe. I read the reviews however, and decided to cut the vanilla back to 1 tbsp. Great recipe. One little pointer though for others like me who don't have a lot of frosting experience... don't melt your butter in the microwave. Just let it get to room temperature.

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