Reviewed: May 28, 2008

I use this all the time. I make it with 1/3 c crisco & 1/3 c margarine instead of 2/3 c butter. It tastes great & dries hard enough for stacking (at least it does the way I make it).

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: May 9, 2008

Tastes wonderful. I used this to write Happy Birthday on cake and to decorate edges. Instead of vanilla extract I used strawberry because it went with the cake. No complaints...

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Coco

Cooking Level: Expert

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Reviewed: May 2, 2008

Nice and fluffy, holds up well with no drizzle!

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Skitch

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

I made this recipe to decorate a chocolate chip cookie cake. I added a bit of almond extract for flavor, and teal food coloring instead :) Worked out great, and tastes good!

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Sarah0987

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 14, 2008

Really good flavor a richer flavor than the shortning version i usually use! Loved it for my chocolate chip cookie cups!!

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Zeppo

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Reviewed: Mar. 17, 2008

Excllent recipe. Just like my Mom always made except she melted the butter so the frosting was more of a glaze. Easy and delicious and perfect for cookies.

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luvmyfam

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Worked great & tasted good too!

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Feb. 14, 2008

Delicious, fluffy, easy to work with. Perfect every time!

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Sugarbear

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

I used this along w/ the best sugar cookie recipe and they were outstanding! I had to triple the frosting but thats only because I made a whole lot of cookies for my husband and all of his marine buddies for vday!! They'll be getting them soon so it will be a great treat for them in Iraq!

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Marine Wifey

Cooking Level: Beginning

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Reviewed: Jan. 28, 2008

I used a full teaspoon of almond extract instead of the vanilla extract (that's the way my mom makes cookie frosting), but I followed the recipe exactly otherwise. I beat it until it was very light and fluffy, and I added some red food coloring paste--it really turned out a lovely shade of pink for my Valentine's heart cookies. It turned hard enough to stack them. Great texture, color, and flavor, and it spread really nicely. Will use this from now on.

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NICOLES3

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

This recipe is fantastic! It is perfect for decorating cakes, cupcakes & I just used it for decorating a big cookie cake for my daughters birthday! It spreads nice and pipes out of a decorator bag perfectly as well. I didn't make any alterations to the recipe ... just beat it within an inch of its life with the mixer. No more expensive pre-made decorator frosting for me!

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JGORDON102971

Cooking Level: Intermediate

Home Town: Tolland, Connecticut, USA

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Reviewed: Jan. 6, 2008

Turned out great! Was not runny at all, had a great flavor, and went very well with a more floury-tasting cookie. Reminds me of the frosting from Lofthouse brand cookies.

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katielyn325

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Reviewed: Dec. 26, 2007

My daughter and I used this recipe to decorate my almond butter cookies for Christmas. This was a perfect compliment to them. I added a little of both vanilla and almond extract and it tasted just like the frosting I remember my mother making. Thank you for the recipe, I'll be using this for all of my cut out cookies from now on.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 23, 2007

I made this frosting yesterday to go with the Best Rolled Sugar Cookie recipe from this site. I didn't like the taste of the frosting. It was too rich for me, but bland at the same time. I used vanilla to flavor it. I also had to add a lot more liquid than the recipe called for to make it spreadable. After that, it spread fine, but as I said, the taste was too much for me.

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Liz

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Reviewed: Dec. 20, 2007

I need to add a little water to it because it was so pasty and wouldnt stick to the cookies. It did dry beautiful and the color was great. People were impressed.

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Dec. 19, 2007

great stuff!!! used it to decorate gingerbread men. Had to add a little bit more milk, but wonderful. Will use from now on.

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Maggie

Cooking Level: Intermediate

Home Town: Pismo Beach, California, USA

Living In: Patuxent River, Maryland, USA

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Reviewed: Dec. 19, 2007

Delicious frosting. It's very nice and I will definitely use it again, but it's a tad sweet even for my liking. I'll reduce the sugar next time but I loved the butter taste. It took a while to set up as well and didn't set up as hard as I would have liked. But that doesn't matter much, the taste was awesome! Thanks.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

I used this recipe today for sugar cookies and it is awesome. I made sure to beat the butter (I used real butter) and sugar for a while to get it light and fluffy. Tastes wonderful and dries so they can be stacked. We used decorator bags to put the icing on the cookies and it worked great. I actually wrapped some in plastic wrap to ship and the icing didn't smear at all. this is a real keeper and I will use it often. My girls kept eating it out of the bowl too.

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SASSY43028

Cooking Level: Intermediate

Home Town: Howard, Ohio, USA

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Reviewed: Dec. 18, 2007

Very smooth and creamy! Sweet but not so overpowering! This one is a keeper.

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autumnsong

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Reviewed: Dec. 18, 2007

great frosting for sugar cookies. Similar to a recipe I have used in the past. Frosting got hard enough to stack cookies, which was what I wanted. Will definitely make this again.

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