Reviewed: Dec. 14, 2008

This frosting I put on sugar cookies and was very yummy!!! It had a great texture, was easy to spread on the cookies and easy to decorate with!! The only thing I did different was I used more food coloring then what it called for since I wanted more vivid colors. I will be keeping this recipe around for years to come!!

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mommyof3princesses

Cooking Level: Expert

Living In: Boyertown, Pennsylvania, USA

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Reviewed: Dec. 11, 2008

If you want a frosting that does not contain raw eggs (ie, royal icing), but still hardens so that you can stack them atop one another, this is the right one. According to the Joy of Cooking, you can safely store icing like this (with milk & butter) at room temp for four days, and two weeks in the fridge. Good to know. I did this recipe 1.5x, and it made a good bit of icing. It is a pretty stiff frosting, not soft like cake frosting. It seemed to take various colors well. It took me a TON of green food coloring to make a tint close to "Christmas Tree Green."

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 10, 2008

Nice sturdy thick frosting worked well for icing my gingerbread cookies. I cut this down to a forth and had plenty of icing for drawing on the cookies. Dried pretty quickly too. Too bad my artistic skill isn't as good as the icing. First time I ever tried to draw with icing, it's not easy. I ws trying to use a plastic sandwich baggie with the tip cut, but the side kept splitting where the bag seam was, so I rolled up a piece of parchment paper into a cone and made a paper baggie and then cut a tip out and it held up great especially since I didn't know what I was doing. Great frosting!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 1, 2008

This is the first icing I used with my decorating bags and it was wonderful! Now all I need is lessons to decorate as good as it tastes.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 27, 2008

Perfect.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 21, 2008

I used this on Gingerbread Cupcakes from this website (of course without the cream cheese frosting it suggests). I was looking for a frosting to pipe onto the cupcakes. Someone suggested it to me and it was PERFECT!! Everything piped beautifully and this will be my go-to frosting to pipe from now on! It seems really, really thick at first, but just keep beating it. DOn't add extra fluids. Oh, and did I mention how good it tastes?!

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Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 8, 2008

I found this a little thin. I added more confectioners sugar until it was the thickness I wanted. Over-all a good sugar cookie frosting. Hardened after about ten minutes (longer on the cookies I applied thicker frosting to). Not too sweet and it tastes good!

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Rosanne

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Reviewed: Oct. 30, 2008

Great consistancy, easy to work with and more flavor than the Wilton icing. I used Almond Extract and one tsp was perfect.

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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Oct. 28, 2008

This is a good tasting, easy recipe. I thinned it out a little with milk to frost a 9" X 26" cake and it was just enough. It went on fluffy and hardened just enough to stay put. It did get a little soft and hard to pipe, but nothing a few minutes in the fridge couldn't fix.

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

This was great for sugar cookies. I added 1/2 tsp lemon extract instead of vanilla for something different. It turned out wonderful.

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LEANNEBELL1

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Reviewed: Oct. 14, 2008

Sweet and simple. I halved the recipe since I was only frosting one giant cookie and had MORE than plenty. It set well on the cookie and I will be using this again the next time I decorate cookies!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 12, 2008

Wonderful recipe!

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whitenight

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Reviewed: Oct. 11, 2008

Easy and delicious. Great consistency (not too thick or too thin)

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Hensarling

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Reviewed: Oct. 11, 2008

This is a really easy frosting to make. It is very sweet but pairs well with the Best Rolled Sugar Cookies recipe from this site. My husband and I made Halloween Cookies - ghosts,pumpkins, etc., and the only thing I would do differently next time is use a clear imitation vanilla so that my white icing stays really white.

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 8, 2008

Yup, we really liked this one, I needed it for a cake so I added a bit more milk (also I was only trying it so I scaled the recipe to 1/4 of the recipe). I'll be making the full recipe this weekend for our daughters's birthday cake (twins). I liked how it is a stiff icing though, no smudges when it needs to be transported to the party venue! Update 10 October 08: When I made the full recipe to ice cupcakes (Fudge Cake recipe on Allrecipes) I didn't alter the recipe at all and it was really good to pipe (though my piping does need more practice!).

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Oct. 6, 2008

This was good, nothing special though.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Oct. 2, 2008

Great recipe!!! It was quick and easy to make, and spread really nicely. It's stiff enough to pile high, if you like thick frosting. I just spread frosting onto cupcakes, since I was adding sprinkles anyway, but it's soft enough that you could just as easily pipe it. New fave!!!

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Mrs.Katie

Cooking Level: Expert

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Reviewed: Sep. 19, 2008

Best icing ever! I thought I was destined to muck up every icing I tried but this came out perfectly. Cut the recipe in half, because this makes a MASSIVE amount. I'll definitely use this in the future!

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ravensilvers

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

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Reviewed: Sep. 17, 2008

i used 2 teaspoons of vanilla because i'm a fan and followed the rest of the directions. Turned out fabulous and i had plenty for 38 cookies!! will keep for future!!

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Jenet_B

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 9, 2008

I love this frosting recipe! I usually have all that on hand and it's so easy and yummy. The only thing I may do next time is shift the powdered sugar, may do. This one is a keeper!!

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