Reviewer:

lorena

	Cooking Level: Expert Living In: Vigo, Galicia, Spain
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Reviewed: Dec. 7, 2007

Quick simple basic Icing!

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Reviewer:

this is a great icing for frosting sugar cookies. It dries very quickly. I would not suggest using this for a cake or cupcakes, as it would be too hard to spread such a large amt. of it. I loved the flavor as well. Used Ghiradelli unsweetened chocolate blocks. Perfect amt. of chocolate. thanks for the easy recipe.

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Reviewer:

TUNISIANSWIFE

	Cooking Level: Expert Home Town: King Ferry, New York, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 8, 2006

Very good. I followed STARFLOWER's review on this recipe except I didn't add 3/4 cup more sugar I only added a bit more than a 1/4 cup because the mixture was way too thick for more. I kept the batter in a double boiler and kept it over the heat to keep it from crusting. Work fast is all I can say - but it comes out very very pretty. I used a pastry bag to make zig zags, and flower shapes and black and white cookies(used the "Butter Icing for Cookies", from Barbara) and used the "The Best Rolled Sugar Cookies" recipe on this site.

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Reviewer:

je_suis_unique

	Home Town: New York, New York, USA
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Reviewed: Apr. 23, 2005

Perfect sugar cooking icing. Takes about 2 minutes to prepare.

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Reviewer:

TOJ9


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Reviewed: Jan. 27, 2005

the icing came out okay, a little plastic in appearance, and it sets a little too fast. I decided to add 30ml of cream and used a double boiler. the cream was used to smoothen out the graininess from the sugar and to increase fat content to delay setting and increase pourability

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Reviewer:

Chef Ivan

	Cooking Level: Professional Living In: Paranaque, National Capital Region, Philippines
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Reviewed: Nov. 23, 2004

I wanted to use this for my Chocolate Gingerbread cut-out cookies. However, the icing was setting up too fast and forming a crust. So to adjust it for cookies, I added 3/4 cup more powdered sugar, 1 Tb more milk, and 1/2 Tb butter. I was then able to frost all my cookies perfectly well and sprinkled them with clear sparking sugar crystals (please note, the icing gets harder as the chocolate in it cools).

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