Reviewed: Oct. 31, 2009

Worked great! I added 1/4 tsp vanilla and 1/8 tsp almond extract for subtle flavoring - tasted great. 2 batches covered and decorated 30 large cookies with a little left over.

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monkeychef

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Reviewed: Oct. 24, 2009

Perfect consistency

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 27, 2009

I'll use this recipe again and again! Used it to make pacifiers out of lifesavers & dots. A little candy for a baby shower. I did use a tad of pure lemon extract to add a bit of a different taste to the assembled candy. Also when using the egg whites, I made sure to use them at room temp.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 29, 2009

This frosting is perfect to decorate sugar cookies! The trick is to beat the heck out of those egg whites! I had to dump out my first batch since it was too runny from not beating the eggs long enough.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 27, 2009

This was my first time trying out different piping techniques with icing, and I was actually really disappointed. It was really runny, and the patterns I tried to make just glooped together and it just looked likes lumps of goo. :P BUT that being said, it would be great to just do a general icing of sugar cookies or something, and it tasted so good, so I would use this maybe as a 'base coat'.

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Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: Jul. 1, 2009

Great Recipe for a perfect Royal Icing!!! It dried nice and hard--I made a crown out of the icing... make a pattern- Tape it onto a coffee can, tape wax paper on top of that, then trace the pattern on the wax paper with this royal icing, let dry--repeat 2 more times, then let dry overnight. Carefully remove the waxpaper from can and peel off of the icing VOILA!!! Will be a great topper on a cake!!! Thanks a lot Veronica!!

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Kris

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Tannersville, Pennsylvania, USA

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Reviewed: May 22, 2009

I combined this recipe with another one for a perfectly smooth, glossy finish on my cookies. Thanks!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: May 18, 2009

This icing was perfect! Easy to spread and dried perfectly. Great recipe.

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Apr. 11, 2009

a yummy soft frosting, not too good for decorating.

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The Kellars

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Apr. 6, 2009

It dried quik, and was beutifull. I used it over a glaze on my sugar cookies.

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raisedbywolves

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

This turned out very well! I'd use this again.

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Holly

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 11, 2009

Perfect. Easy to make and dried beautifully. Although I suggest adding 1/2 tsp. clear vanilla.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 9, 2009

Perfect for gingerbread houses!!

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Keara

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Reviewed: Dec. 28, 2008

The Best !!! This was first time making royal icing and this recipe is the bomb. I had the ingredients on hand so that it a huge plus! It set up well and was easy to work with. I am so glad I tried it! I made two batches and the 2nd came out as well as the first. It is an idiot proof recipe .:) Thank you!

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vic

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

worked perfectly for me--had plenty to do a house, maybe even two houses! I scooped it right into a quart-size zipper bag & snipped a corner to apply the icing.

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kadyelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Dec. 22, 2008

I am sooo happy with how this icing turned out...it was perfect! The gingerbread house was VERY easy to put together, much easier than past years. No slipping and the icing dried super fast. I thought I would have to make a different icing for the kids to use on the cookies they were going to decorate and eat because another reviewer said this icing tasted bad, but I changed my mind after a taste test...it tastes great too! I will be using this icing year after year. Oh and I tripled the recipe, 6 eggs, 3/4 tsp cream of tarter and 9 cups of sugar. It was plenty for the house and all the cookies.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Dec. 21, 2008

Worked great on Gingerbread men, very tasty also.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

This is an essy recipe. I needed about 3 batches for our ginger bread house though. But it dried great and is holding well.

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 16, 2008

This was so easy to make and tastes great on gingerbread men.

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marley102va

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Reviewed: Dec. 13, 2008

I was looking more for an icing to decorate the gingerbread houses with and this one was too thick for that. I thinned it out by adding another egg white but also a little more powdered sugar because just adding an egg white makes it's too runny. I played around with the ratio and found one that works for me but this was a good guide. If you are looking for the actual glue for the gingerbread houses, I think the way this is written would work great.

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TAYLORSMOMMY1

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Nashville, Tennessee, USA

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Royal Icing III

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