Reviewed: Jun. 2, 2013

I used and really liked this recipe. I subbed 1/2 teaspoon of vanilla extract for the almond extract due to allergies and it turned out well

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Reviewer:

linda

Reviewed: May 29, 2013

The frosting was great! You can easily adjust the thickness and choose the flavor. The end result is a shiny, flavorful layer on top of your favorite cookie recipe. Bonus! No egg whites either dried or fresh so can be used for children and pregnant women.

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Reviewer:

Douglas

Reviewed: Apr. 5, 2013

Love it, quick and easy to work with.

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Reviewer:

englishjewel

Reviewed: Mar. 30, 2013

I used this recipe to decorate Easter cookies and they turned out well. The original recipe was quite thick and perfect for edging, I did thin it for filling the cookies, everything turned out well I would use this again.

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Reviewer:

leapinlambchop

Reviewed: Mar. 4, 2013

This icing is awesome! Love the glossy look to it, very kid friendly.

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Reviewer:

Jenn74

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 23, 2012

Flawless recipe - thank you!!

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Reviewer:

Jennifer

Reviewed: Dec. 22, 2012

So easy to prepare, and came out perfect...I just made this and the icing is already setting up and hardening nicely. i added orange extract to mine to go with chocolate angel cutouts...great recipe!

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Reviewer:

devonessence

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Zanesville, Ohio, USA

Reviewed: Dec. 11, 2012

I love that this recipe does not contain egg whites, so I feel better serving it to young kids. I used it to decorate my gingerbread men; I simply scooped the icing into a decorating bag with a plain tip. You can easily change the consistency by adding a little more warm water (thinner) or a little more powdered sugar (thicker). A little goes a long ways! Quick and easy.

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