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Reviewed: Nov. 14, 2008

After reading the other reviews, I made this a little differently. I mixed the melted butter and powdered sugar in the food processor, then I poured the vanilla and hot milk (instead of hot water) through the top until it was all blended. The consistency was much smoother, and it was easy to spread and very pretty on top of cookies. The icing still dries nicely, but you will have more time to work with it if you use milk. Delicious on the Mississippi Tea Cakes!

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Reviewer:

FWILLIAMS


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Reviewed: Jul. 5, 2008

Awesome!! fast and easy and tastes sooo good! It makes the cookies melt in your mouth : ) thanks!

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Reviewer:

mama ash

	Cooking Level: Intermediate
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Reviewed: Apr. 13, 2008

This icing has a good flavor, but I did encounter one problem with it. It spread easily on the first four cookies, but then started hardening up quickly. It became difficult to spread and didn't look as nice as the first ones. The cookies in the photo I submitted were among the first ones iced. I did try adding a little more hot water, but could not gain back the smooth consistency.

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3BoysMama

	Cooking Level: Expert Home Town: Monroeville, Pennsylvania, USA Living In: New Castle, Pennsylvania, USA
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Reviewed: Mar. 21, 2008

Loved this! Dries nice and hard so I can stack cookies!!

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STAMPIN426

	Cooking Level: Intermediate Home Town: Tinley Park, Illinois, USA
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Reviewed: Dec. 3, 2007

I used this recipe for Sour Cream Cookies and i liked how quick it hardened. I would recommend it to anyone.

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Wenders

	Cooking Level: Intermediate Home Town: Phoenix, New York, USA
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Reviewed: Nov. 22, 2007

When making this icing and the sour cream cookies try using almond extract instead of vanilla. Makes a much different flavor.

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Reviewer:

zgirl


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Reviewed: Oct. 24, 2007

This started out fantastic. Then, I went downstairs to get my coloring gel, came back up, added a touch more hot water to thin, and it turned into a disaster. I tried adding more hot water, but it was separating. I tried adding more powdered sugar, but it didn't help. May be fantastic if you want your icing really thick. Will not make again, but thank you for sharing the recipe!

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Reviewer:

AMBER R


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Reviewed: Aug. 5, 2007

I was so impressed with how this turned out, given how simple the ingredients were. I swapped out coconut extract for vanilla and it was delicious. Thanks for the recipe!

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Reviewer:

Emily

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Oct. 28, 2006

Wonderful buttery taste. It was a bit thin, though. But, then again, that could have been my fault. I will definately try this again.

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Ranessa

	Cooking Level: Beginning Home Town: Stockton, California, USA Living In: Reno, Nevada, USA
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Reviewed: May 23, 2006

the oil and water seperated so it didn't spread

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Reviewer:

97009


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Reviewed: Oct. 27, 2005

This icing is wonderful on Mississippi Tea Cakes, a combination which is almost TOO GOOD if you love old-fashioned, soft sugar cookies!! It also lends itself well to food coloring to make the cookies festive for special occasions.

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Reviewer:

MEMPHISBELLE

	Cooking Level: Expert Living In: Memphis, Tennessee, USA
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Reviewed: Dec. 7, 2004

yummy icing thanks!!

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Reviewer:

BBKKCLOUSE


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Reviewed: Jun. 12, 2003

Perfect! Quick and easy and tastes great with the sour cream cookies. Which are my husbands favorite!!

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Reviewer:

ZAMBER


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Reviewed: Jun. 12, 2003

This icing is excellant!!! I will use it for cupcakes too because my children loved it.

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Reviewer:

LARUVIA


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