Reviewed: Apr. 29, 2012

This recipe was too runny as is, I had to add a lot more sugar just to get it to a semi-usuable consistency. This recipe may be okay for a cookie or children's gingerbread house, but definitely not good for a cake or for a baked item where you need royal icing for more intricate designs and decorations (the icing is not a good enough consistency to dry properly for that). It is a simple recipe, just be sure you know what type of project/icing consistency you will need this for... for me it wasn't a faster route, it actually set me back time wise.

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Reviewer:

Stacy

Reviewed: Mar. 19, 2012

Love this icing!! Makes all my cookies look beautiful!

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Reviewer:

yummymummy86

Cooking Level: Expert

Home Town: Logan Lake, British Columbia, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Mar. 12, 2012

Easy and great on gingerbread cookies.

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Reviewer:

Comingdeer

Reviewed: Feb. 12, 2012

I just got done making this Icing.. It was easy and quick... Not sure if it is the egg whites or the confectioners sugar, that gives off that taste... kids don't like it at all. Very unhappy with this.. going to use the method for Italian cookie icing instead!

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Reviewer:

Mamaluvstocook37

Reviewed: Jan. 25, 2012

I used this to elaborately decorate snowflake-shaped cookies for Christmas. The icing held its form beautifully and tasted fantastic with the buttery sugar cookies!

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Reviewer:

estevenson

Cooking Level: Beginning

Reviewed: Jan. 23, 2012

I added 2T of lemon juice because it is too thick to decorate cookies

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Reviewer:

Jessica

Reviewed: Jan. 19, 2012

This recipe works great. I don't have much experience decorating cookies, but this worked perfectly. My only thing is that it sounds like it would make a lot, but it goes really fast, so I would suggest making a double-batch. We used this for gingerbread houses and it works great. Amazingly, the kids actually thought it tastes great!

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Reviewer:

Deanna Foote

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jan. 3, 2012

I used these when decorating gingerbread cookies. Not only did it hold the candy on the cookies but it tasted wonderful. I plan to attempt a gingerbread house with it in the future.

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Reviewer:

DANIELLE BEATTY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Jan. 1, 2012

Great recipe it was a hit on my sugar cookies at Christmas

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Reviewer:

VRDennis

Reviewed: Dec. 25, 2011

We just finished making graham cracker "gingerbread-style" houses with the kids. This recipe worked great. I mixed the cream of tartar and powdered sugar in a bowl first and then added the lightly mixed egg whites. After mixing the ingredients with a spoon (so I wouldn't have powdered sugar all over my kitchen), I mixed with an electric hand mixer for about 5-7 minutes. I definitely didn't end up with four cups worth, but the consistency was good without any additions. We didn't have any vanilla extract, so I omitted it. I made one batch as directed and then mixed another 1/3 batch. We had enough for all three houses, one of which was a four-story condo. :) I will definitely use this recipe again next year.

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