The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by SicilianInRed
Reviewed: Nov. 7, 2009
I do love this icing but a word of WARNING! The first several times I made it, I made the adjustment that everyone seemed to be making - using 2 TABLEspoons of milk instead of teaspoons. If you do you will end up with decent icing but you will NOT end up with the gorgeous glossy colors you see in some of these photos. You will get a matte finish. The up side is that it dries much faster - about 4-5 hours. It also covers 30-35 3" cookies with no problem. When you make it with the 2 teaspoons you'll get glossy but it does take 8-9 hours to dry and it will only cover about 20-23 cookies. It doesn't look like it will - I stared at it thinking "You've got to be kidding me!" but I put mine on with a small craft paint brush using three colors and it did.
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Photo by SicilianInRed

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by rainbowxcurls
Reviewed: Nov. 6, 2009
Wonderful! it didn't run, the colors were bright, and I loved the perfectly smooth texture (wasn't hard or crunchy) My squirrel cookies looked way better than they would have with crappy store-bought frosting :-P
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Photo by rainbowxcurls

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 6, 2009
Yummy icinig, I well use this recipe from now on for all my roll out cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
Great recipe. Everyone thought my cookies were delicious and festive.
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JL
Photo by JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
Love the icing. Just needed to add a bit more milk. I'm looking forward to using this on my Christmas cookies!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 4, 2009
The recipe was a little too thick to begin with, I had to add a couple extra teaspoons of milk in order to achieve the correct consistency. Once that was done however, the icing came out beautiful. My Husband LOVED the icing, I wasnt too crazy about the almond extract taste though. I will definitely be making it again though, it made my cookies look great!
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Photo by chrissy

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
i used vanilla instead of almond extract and it was fine. couldn't detect much of a taste but they looked fantastic when i was done.
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Photo by mel bot

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
I must not have made this right, but the taste of this icing is gritty. I like the cream fluffy icing on my cut out cookies. Maybe next time I'll try it again but try to substitute something for the corn syrup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
This is one of the best icing for rolled sugar cookies. It's very tasty and VERY easy to work with. It dries silky smooth and glossy. I'm looking forward to using it again on my Christmas cookies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
I have made this recipe twice now, however I do not keep corn syrup on hand, so I have substituted shortening and it worked just fine. I was like some of the other reviewers and had to add a tad more milk than the recipe called for. The first time, I spent over 1/2 hour trying to get the consistenancy correct, but the 2nd time it was much better! Thanks for sharing
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Photo by Mindy

Cooking Level: Beginning

Home Town: Fayetteville, Pennsylvania, USA
Living In: Marion, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2009
this icing is awesome! it's easy to make and when it hardens the colors stay bright. i had no problems with stacking cookies with this icing.
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Photo by vinav.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
Absolutely perfect icing. Very easy to decorate with and looks so professional.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
very good recipe!! thank you
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Photo by Rebecca Earney

Cooking Level: Expert

Home Town: Albion, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
What a great icing recipe. I'm dairy free, so I subbed (vanilla flavor) coconut milk for the cow's milk. I also added extra almond extract, just because it smelled so good! I tried spooning the icing on some cookies, but it worked much better to dip them as the recipe stated.
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Photo by mokpochica

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
Easy recipe. Dries hard but, soft and tasty when you eat it. I rated it 4 stars because I made a couple of batches. The first was exactly as followed, when I came to decorate the pumpkins' faces the icing ran a little so, I had to add more sugar.The corn syrup gives the icing the nice glossy color and makes it easy to spreadbut, you have to be careful because it can make it runny and ruin your design so, you could cut it down a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
Absolutely the best icing I've used! I tried it when I first mixed it and it seemed a little too sweet but when it dries on the cookies it's perfect! They dried enough where I can stack them but not too hard to eat. Thank you so much for sharing this recipe.
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Photo by Mom_of_2

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
The frosting is everything perfect! Sets nicely, tastes amazing, looks so pro! Our only frosting recipe from here on out!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 31, 2009
This icing is perfect!! I dipped my the tops of my cookies in a small bowl of the icing and brushed off the excess. The icing settled and smoothed out wonderfully. My cookies look very shiny and very professional.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by cakenbake
Reviewed: Oct. 31, 2009
Very yummy icing, and easy to make. Only thing is I used 2Tb. milk, and 2Tb. corn syrup.
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Photo by cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by BrittneyT
Reviewed: Oct. 30, 2009
This is EXACTLY the kind of icing I've been looking for! I used vanilla extract instead of almond because that's what I had on hand. I did have to use more milk & corn syrup - with the amounts in the original recipe, it was a lump of dough. With the extra liquids, this covers great, dries shiney and hard, but not crunchy. Looks impressive and tastes great. Thank you!
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Photo by BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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