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Reviewed: Jul. 4, 2008

Wow is all I can say about this recipe. I just made it for the 4th of July Flag cake and it came out so nice. Yes, it did take a while(at least 1/2 hour) to come to the consistency it was supposed to be but it was worth the effort. It tastes and spreads wonderfully. Definitely a keeper.

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suzyq

	Cooking Level: Intermediate
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Reviewed: Mar. 10, 2008

This frosting took 90 minutes to make. I thought it was good alone, but on the cake nobody liked it. It also was impossible to color with food dye. It takes way too long for mediocre results, sorry.

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1 user found this review helpful

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Rochelle

	Cooking Level: Intermediate
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Reviewed: Mar. 6, 2008

What a great frosting. I did not use vanilla and quite frankly, I didn't miss it. The recipe was very accurate. I did need to add some powdered sugar to increase the thickness. Don't be afraid that it's not thick enough. If you try to ice your cake you will see that it just looks thin. It has the consistency of whipped cream. I can't see using this as a decorating icing. This was perfect for the cupcakes I made and the amount was enough to ice 26 average cupcakes. This is a perfect marshmallow icing and I sprinkled some coconut to half of the cakes. Thank you for this recipe. It was perfect.

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luv2bakecookies

	Cooking Level: Intermediate
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Reviewed: Oct. 31, 2007

This is a definite keeper. I printed the recipe out with photos and everything to remember. This recipe goes so well with those July the 4 cakes with the strawberries and blueberries, and everything inbetween! We had so much fun making this. Be careful to estimate the correct time the mixture has been in saucepan. We threw the first batch out and it was rock hard!! The corn syrup will solidify. The second batch was much better. This whips up so well on almost anything and is easy to spread.

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FrankiAndPaul

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Dallas, Texas, USA
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Reviewed: Oct. 24, 2007

I've made this twice now and it turned out great. I do use a candy thermometer though and clear vanilla extract. I Love how white this frosting is.

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DuncansMom


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Reviewed: Jul. 4, 2007

Making this icing was a disaster. I made it as part of the flag cake and the 1st round, the vanilla made it look very brown (so don't use too much vanilla). The 2nd round, I beat and beat and beat the darn thing, but it ended up like melted whip cream. I put it on the cake anyways and it was "ok." Everyone loved the actual flag, but this icing really ticked me off. At least my mom got a good laugh out of it! ;-)

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chomberger

	Cooking Level: Beginning Home Town: Grosse Pointe Woods, Michigan, USA Living In: New York, New York, USA
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Reviewed: Jan. 1, 2007

Followed the instructions exactly except I used cherry juice instead of water. It turned out perfect. Delicious!

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RABORELLO

	Cooking Level: Intermediate Living In: Salisbury, Maryland, USA
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Reviewed: Nov. 22, 2006

I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious once it happened. I kept some cupcakes covered on the counter and the icing did harden a little the next day; the others I kept in the fridge and the icing was still soft.

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Queen Llemon

	Cooking Level: Intermediate Home Town: Kelowna, British Columbia, Canada
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Reviewed: Jul. 4, 2006

This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all times, it was delicious, easy to spread, and looked fantastic. Thank you for the great recipe- I will for sure be making it again.

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9 users found this review helpful

Reviewer:

Chrisa

	Cooking Level: Intermediate
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Reviewed: Apr. 23, 2005

After making this recipie the icing hardened right away and became to crusty and stiff to use. I do have a feeling that the sugar may have boiled a little too long. It tastes good, though; but, I can't spread it on a cake.

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1 user found this review helpful

Reviewer:

FIREFIGHTRA


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Reviewed: Sep. 1, 2004

This was exactly the recipe that I was looking for! I love this icing. Thanks!

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1 user found this review helpful

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BWESTHOVEN


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Reviewed: Nov. 4, 2003

This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing.

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11 users found this review helpful

Reviewer:

LEDERER


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Reviewed: Oct. 14, 2003

VERY GOOD RECIPE, JUST WHAT I WAS LOOKING FOR....

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1 user found this review helpful

Reviewer:

Ginger118


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Reviewed: Jul. 4, 2003

This recipe will not hold its shape as it was represented for outside activities. It sort of melt. It dried out in places that was thin.

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5 users found this review helpful

Reviewer:

GEORGENA


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Reviewed: Feb. 15, 2003

This was a great recipe! The icing was heavenly, though it did require undivided attention while cooking.

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5 users found this review helpful

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Julia Moncus

	Cooking Level: Expert Living In: Lanett, Alabama, USA
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Reviewed: Dec. 7, 2002

I tried this and replaced cherry juice for the water and it came out wonderful and not too sweet.

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5 users found this review helpful

Reviewer:

DAWNMICHELE


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