Reviewed: Dec. 13, 2007

I actually really liked this icing a lot. I used it to glaze gingerbread people. The only thing is that it makes a TON TON TON of icing. I didn't think ahead and just made the whole recipe. I could have cut it by 1/4th or even 1/8th and still had a tad of leftover icing. One tip I have is to just use 1/2 of the vanilla extract. I was not looking for a "flavorful" icing- just a pretty one that would be very decorative and not detract from the flavor of the cookie underneath. This is it.

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Suzanne

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Dec. 3, 2007

Good recipe. It hardened up just like it should!

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Nov. 26, 2007

What could be better than an icing recipe that is so simple, tastes well (for royal icing anyway) and easy to work with!? This will be my go to recipe whenever Royal Icing is in the picture!

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Kitchen Queen

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

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Reviewed: Nov. 17, 2007

Good, but required an extra cup of confectioner's sugar to get to piping consistency.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a whole batch. I didn't want to waste them, so I added them all anyways. At first the icing was really runny, but it started to harden fairly quickly after I applied it to my gingerbread cookies (Eileen's Spicy Gingerbread cookies from this site). Even using your standard ziplock sandwich bag to apply the icing it went on smoothly. I was quite impressed with this recipe overall! I used rum extract (artificial) instead of lemon, but I think next time I may try the lemon or maybe almond or vanilla. Two thumbs up!

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WAFFELZ

Cooking Level: Intermediate

Home Town: Huntsville, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Aug. 5, 2007

This is a great icing that I use religiously on The Best Rolled Sugar Cookies recipe from this site. Thanks Diane!

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Da Shast

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 15, 2007

I used this icing to make graham cracker houses. Worked perfect!

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MELISAWARREN

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Reviewed: Apr. 7, 2007

This is absolutely perfect and so easy to make. I substituted pure orange extract instead of lemon and it was SO good. I will definitely use this recipe again.

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BamaGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 13, 2007

I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but rather than adding more powdered sugar, I just used my pastry bag with a small round tip to pipe the icing over the top of each cookie, creating a beautifully finished look when dry. The icing took a few hours to dry completely, but was indestructable after that. Stored/froze well and tastes yummy; the lemon adds a nice flavor!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 1, 2007

Did its job! Stuck my gingerbread house together well!

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AURORA625

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Reviewed: Dec. 28, 2006

Great recipe! I used powdered egg whites which worked well. I had to add some powdered sugar to thicken it for piping and finishing my gingerbread house but used it "as is" to spread on sugar cookies which my kids added sprinkles to. Will def use this again!

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mamamuggle

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Dec. 21, 2006

After using up the store brand icing that came with the gingerbread house, I needed to make a quick icing to finish up the house so I chose this recipe but replaced the lemon extract for vanilla and it was fantastic!!! The consistency was perfect, I did add just a little bit more of the conf. sugar but it was great to work with, not runny at all, just thick enough to spread!! Thanks for the save!!!

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CHEFLU

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Reviewed: Dec. 18, 2006

Excellent! It is SO hard when dry! I just found that it was kind of hard to use after about 15 minutes, but I think thats because of my supplies, and now the icing itself!

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Mina

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Reviewed: Dec. 18, 2006

Sorry, I also found this runny. My happy faces quickly turned into blob expressions. Used vanilla extract, 1/2 t, and liquid food colouring--and even added an extra half cup of icing sugar due to previous reviewers' comments. Since I used this to ice chocolate chip cookies for a preschool potluck, it didn't really matter how blobby they looked. Kids liked them all the same.

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kc

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

this tasted good but it was so runny that it was really hard to work with. icing gingerbread cookies was a huge pain.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 15, 2006

Fantastic. Maybe a little less yummy then just plain powdered sugar and milk, but so wonderful the way it hardens and stays on! No need for wax paper between cookies :)

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inezanzen

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Reviewed: Dec. 8, 2006

It worked okay, but was waaay runnier than I expected. I found it hard to decorate with unless I was making large areas of solid colour. The recipe should mention this.

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doyenne1

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Reviewed: Nov. 4, 2006

We are making gingerbread houses, and this has made for perfect glue and was hard as a rock as it dried. Thanks!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 31, 2006

This was a great icing recipe...I was looking for a keeper to use with my sugar cookies (The Best Rolled Sugar Cookies from this site by the way are the BEST...) This recipe worked GREAT with the pasteurized egg whites that come in a carton from the egg section, I was making cookies for my daughters pre-school class so regular raw egg whites were out of the question. I did add a 5th cup of powdered sugar as I wanted a stiffer icing. Worked and dried beautifully...thanks!

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SydnJoes_Mom

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Reviewed: Oct. 30, 2006

This was my first time using Royal Icing. I found this icing very easy to use for spreading as well as piping. Used vanilla extract and it tasted great. Took several hours to dry completely so they could be packed away. Used to decorate pumpkin cut-out sugar cookies that were then mailed to my husband Saudi Arabia. Cookies held up very well in shipping. Definitely recommend.

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