Reviewed: Mar. 31, 2012

A classic, basic recipe that can be counted on to taste great every time.

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Reviewer:

Jeanie

Cooking Level: Intermediate

Home Town: Oakland, New Jersey, USA

Living In: Troy, Montana, USA

Reviewed: Mar. 19, 2012

Question. This frosting contains dairy,is it ok to leave them on a counter? How long this will be good ? I need an answer.Does anyone know?

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Reviewer:

Coco&Bailey's

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

These are the most fabulous cookies in the world I am totally addicted to them

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Reviewer:

cmpratt

Reviewed: Feb. 21, 2012

Fantastic tasting, great consistency. If using over the course of more than 30 minutes, it is best to keep it covered or it begins to lose moisture and become too thick. Worked perfectly on sugar cookies for us!

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Reviewer:

JennBechtel

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Cooking Level: Expert

Home Town: Union Lake, Michigan, USA

Living In: Milton, Georgia, USA

Reviewed: Jan. 6, 2012

It was a very sweet frosting. Reminded me a lot of fondant with the taste. It was easy to make, no doubt, but too sweet for my liking.

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Reviewer:

lexabelle

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

The best frosting I have ever tried! My entire family loved it on the sugar cookies I made. I followed the recipe exactly too. Unlike some other people, I had no problems mixing it with food coloring, there was no streaking just a uniform color and it was easy to work with. I did have a lot extra though that I saved with this recipe.

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Reviewer:

SierraM

Cooking Level: Beginning

Home Town: Morris, New York, USA

Reviewed: Dec. 26, 2011

This was an excellent recipe. The flavor was excellent. I made several batches and added different food coloring to each so my kids had a choice which ones to decorate with. We loved the flavor and consistency of the frosting. Will def. use again.

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Reviewer:

Drea

Cooking Level: Intermediate

Home Town: Roy, Utah, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 23, 2011

yumm!

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Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: Dec. 12, 2011

This is a really good recipe. I used 1 teaspoon of almond extract instead of vanilla, and salted butter (not margarine). Very good! A recipe I certainly will use again.

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3 users found this review helpful