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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mamamuggle

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Lenexa, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHEFLU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kc

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

inezanzen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

doyenne1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

SydnJoes_Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

StephanieSuz

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

A bit runny but still easy to work with. Taste isn't so great but I guess it's just royal icing that I don't like...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2006

Easy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BUTTERFLY2DAWN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2005

You could build a sky scraper with this stuff. Didn't have lemon, but added 1/2 tsp. vanilla X and it was great.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MILHOS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

This recipe is great! I dries hard like it should. But i actually added another cup of powdered sugar to get the consistency i wanted. (as is it comes out runny) I also added a tsp of vanilla instead of the lemon, and it still came out good. I will definately use this recipe again and often!

Was this review helpful? [ YES ]
109 users found this review helpful

Reviewer:

jamc100

Cooking Level: Expert

Home Town: Mancelona, Michigan, USA

Living In: Traverse City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

This is a great recipe!!!! I made it two different ways: the original--and I'll be sticking to that. But I also made anise cookies and wanted to frost them, so instead of using lemon extract, I substituted black liquorice liquor. It came out great!!! Thanks for the post!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NASCARKR20

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Lancaster, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2005

super easy to make and work with!! Great recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

THEARRANGEMENT101

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2005

Excellent recipe for decorating cookies. It is a little runny, but works great with a small decorator tip. After storing all my cookies together in large containers, the icing stayed in place! No chipping! I will use this recipe every Christmas.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bracystake

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2004

Wonderful icing recipe; simple to make and looks wonderful once it dries! I've always looked for a recipe like this, and now I've found it. Thank you!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LEANAD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2004

As others have mentioned, it's a bit runny. If you're using it as gingerbread house glue, don't put it on too thickly, or else it takes very long to dry (just like real glue)! I'm thinking that it would be best to use this icing mostly as glue and then maybe a fluffier icing for decorative iced accents. As far as decorating gingerbread cookies, though, it worked quite nicely! You can dip them in it (like someone mentioned for biscotti) or decorate them with it, or both. I posted a photo of my cookies and the initial stages of our very-sloppy gingerbread houses in my Cook's Photos.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

evdw

Cooking Level: Beginning

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2004

Great recipe. Makes way too much if you are decorating Gingerbread Men. Use the smallest decorator tip you can find because the icing is runny. (We used a 3, next time I will try a 1 for the small sized cookies.) The icing dried nicely and we loved the addition of the lemon extract. This will be our standard icing from now on!!

Was this review helpful? [ YES ]
4 users found this review helpful