Reviewed: Dec. 22, 2008

Great icing for putting your ginger bread house together! I love the slight taste of lemon in it.

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albiznatch

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Reviewed: Dec. 15, 2008

added additional 1/2 cup conf. sugar to thicken the consistency.

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Thea

Cooking Level: Intermediate

Home Town: Carlisle, Massachusetts, USA

Living In: East Taunton, Massachusetts, USA

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Reviewed: Dec. 13, 2008

Fantastic recipe. I used this on gingerbread cookies I made, and the cookies absolutely disappeared before my eyes.

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HOUSEWIFETO100

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Dubuque, Iowa, USA

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Reviewed: Dec. 9, 2008

I have never reviewed anything here but this recipe changed that. This is perfect iciing. We just constructed our gingerbread house with it. I have always been a disaster with piping icing but this stuff made all the difference. It went on easily and smoothly and is drying quickly as I type. I had to come back and add, I did leave some of this covered (laid saran wrap over top touching the icing so it wouldn't dry out) and when I came back to use it later is was much more runny and more difficult to use. So my advice is to use it as soon as you make it.

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ovandyke

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Reviewed: Dec. 7, 2008

This was perfect for my gingerbread cookies- however I did use vanilla instead of lemon. It had good consistency, was very easy to work with, dried quickly and held firm. This one is a keeper!

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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Reviewed: Nov. 21, 2008

Worked so well on our gingerbread men. This is a keeper, I will use over and over on many types of rolled cookies.

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carollou3

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Reviewed: Oct. 19, 2008

Really great! it really helped me allot! thanks!

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Sandy

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

this frosting was easier to work with than other recipes I've tried. just added more sugar to make it a little thicker , or less to fill in smoothly

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galletita

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Perfect for my chocolate cup cakes. The snow white glaze on the cakes made them look awesome.

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Sean Eckman-Dempster

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 17, 2008

This recipe worked so great. My son and I make cookies all the time and now I am getting more into making cookies I can give to people that are decorated nicely. This frosting tas good and was very easy to work with. Hardened nicely, but took a while to get completely hard. Great job!

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Erin Workman

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Reviewed: Aug. 30, 2008

This is a great recipe. I used 1/2 cup pasteurized egg whites from a carton. If your icing is too thin, it's not because you do not have enough powdered sugar, it's because you need to beat this type of icing for A LONG TIME. I beat mine for about 5-7 minutes on high to get to a "flooding" consistency and about 8-10 minutes for "outlining" consistency for decorating cookies. Just keep beating...it will thicken up. This is a meringue icing...JUST BEAT IT!! ;)

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 13, 2008

I really like this recipe. It worked great on small butter cookies.

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Tim

Cooking Level: Beginning

Living In: Lenoir City, Tennessee, USA

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Reviewed: Jun. 20, 2008

Excellent frosting: spreads nice, dries fast, won't crack or melt. You can make interesting variations by adding food coloring and/or different extracts like vanilla or almond. Thank you!!! :)

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Virpi

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Great..! It hardens up quite good. Perfect for my cupcakes.

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Fina

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

Used for the "glue" while making an easter edible treat! Worked fantastic...I didn't have lemon extract so I used orange...yummy!!! Easy to work with and hardens nicely! Great recipe!

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SKIINGNURSE

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Reviewed: Feb. 19, 2008

Perfect icing for my gingerbread men. Like other reviewers said, it made a TON of icing. I decorated probably 50 gingerbread men and didn't even put a dent in the icing. Easily 1/3 it or 1/4 it. I also used a pasturized egg white product from the refrigerator section near the eggs, so I wouldn't worry about the kids. It worked quite well. It may have been more runny because of this - next time I will make it thicker. Hardened up perfectly though!

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AGGIEMOM03

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Reviewed: Jan. 11, 2008

This icing was great on my gingerbread cookies for Christmas...it dried quickly. The only thing I would do is add another 1/2 to 3/4 cup confectioners' sugar after beating the mixture at high speed. After making my first batch of icing, I saw that the it was a little runny; by adding the extra confectioners' sugar, it stiffens it up some. It had a nice light lemony taste to it to, which went great with the gingerbread cookies I made this past year. Also, if you are adding food coloring to the icing, I would add a little more confectioners' sugar after doing that as well...thanks, and I will keep in my recipe box to make in the future! :)

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