Reviewed: Sep. 26, 2009

great icing. It was super easy to work with and it does dry quickly and stays vibrant and shiny.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 19, 2009

GREAT GREAT! I used this on the Best Rolled Sugar Cookies from this site. I doubled the recipe to cover all of my cookies. I only had vanilla extract, so I used it. And I also was out of corn syrup, so I used honey. These changes turned out just fine. Everyone loved these cookies with this icing and so did I! :)

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Cassia

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Reviewed: Sep. 16, 2009

I almost gave it 4 stars, just because I'm not sure how the amount of milk would ever be enough. I added an extra teaspoon. That being said....this sets up great, and made for pretty cookies. I love the hint of almond extract. I will definitely be using this recipe again....just with extra milk!

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emmae

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 15, 2009

This is the best cookie icing. It's so shiney and sets up perfectly. I had to add extra milk but then I added to much milk so I had to add more powdered sugar to fix it. It all turned out and my cookies were a hit.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Sep. 14, 2009

I havent tried a glaze recipe in years, By far this was much better than I remembered. I was able to make professional looking cookies in a snap! Thank you all for the wonderful reviews, tips and most of all for the good recipe. Happy baking!

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ByGoodCookie

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Reviewed: Sep. 4, 2009

Perfect icing. Depending on the humidity of your house you might or might not need to add more milk. I had to add about 1 tsp more and this produced the perfect consistency for piping and spreading using a spatula. Worked like a charm.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Sep. 3, 2009

Tastes great, goes on easy with a paint brush and dries to a soft but not tacky or sticky finish.

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Kitten

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Reviewed: Aug. 27, 2009

I followed the recipe to a T and the two teaspoons of milk wasn't NEARLY enough to make the 1 cup of powdered sugar "smooth". It was a clumpy mess, so I had to add more milk, and more corn syrup then stated. It never completely hardened. I don't understand why this recipe has such high reviews!

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frenchy

Cooking Level: Intermediate

Home Town: Forbach, Lorraine, France

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Reviewed: Aug. 19, 2009

I almost hesitate to give a bad review among all these high ones. I agree with some of the negative reviews. It seems that the proportions just don't work. 2 teaspoons of milk in a cup of confectioner's sugar don't turn out smoothly. Instead, I used 1 T butter at room temperature instead of the corn syrup, 1 cup conf. sugar, 2 t milk, and 1/4 almond extract. I think this combination was much tastier and easier to mix.

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emilyz

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Reviewed: Aug. 18, 2009

Great recipe. I decorated cookies for a baby shower and they looked adorable. The icing spread easily and it worked well for piping, too. The recipe doesn't make much so I made about 5 batches. Looked and tasted good!

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Patty

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Aug. 16, 2009

This icing really makes nice hard shiny icing!

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Tara South

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Reviewed: Aug. 13, 2009

First time evr making icing and it turned out great clear vanilla extract and paste colors for frosting if u want bright colors to look fantastic as is the recipe is still great.

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luvcukn4daplsr

Cooking Level: Intermediate

Living In: Corona, California, USA

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Reviewed: Aug. 13, 2009

I love love love this recipe! I tried out a few recipes trying to find one that would help me make cookies that look like they came from a swanky bakery and this recipe is it!! It turns out perfect every time. I have made cookie favors for several weddings and showers and I make a cute cutout cookie (busia's cutout cookies from this website is #1!) then I decorate them with this icing, drop them in a favor bag and tie them with ribbon and they are gorgeous!

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michelle

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Reviewed: Aug. 11, 2009

Fantastic! I used this to make personalized cookies for my daughters baptism. They looked like I've been doing this for years. You may have to play with the consistency a bit but it comes out glossy and shiny. One tip - don't freeze them. That was my only mistake - it ruins the look.

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My Girls

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Reviewed: Aug. 4, 2009

Stop!!! Dont look anywhere else for an Icing recipe! You've found the absolute best one!!!!!!!!! I've used this recipe for years and will NEVER try another one again! So easy to work with and looks so professional! I always increase the milk and corn syrup just a little. And I never use almond extract.....always vanilla! Try this recipe...you will love it!!!

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Renae

Cooking Level: Intermediate

Home Town: Manor, Pennsylvania, USA

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Aug. 3, 2009

Easy to make and look nice. Just a fun recipe.

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Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jul. 28, 2009

This icing came out really really really yummy but I do not recommend using corn syrup just because its not that good for you. I used some not a lot of light olive oil/ water. Then I just decided just to use a little of water like 1/4 tsp of it and it came out perfect. If 1/4 tsp isn't enough water just keep using little by little until you get a good consistency of the icing. I had funny decorating my sugar cookies with this. =)

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soylover

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Reviewed: Jul. 22, 2009

I *love* this icing! The results are similar to those huge shaped cookies they sell at grocery stores and coffee shops. If you have a sweet tooth like mine, try dipping the iced cookies in sparkling sugar before they dry. Yum!

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COOKIECHICK

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Reviewed: Jul. 22, 2009

Very nice and easy to work with. I added another tsp of milk to stretch the icing further, but I liked the consistency of the recipe as is. It dried very quickly, after about an hour, and allowed me to stack the cookies nicely.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 21, 2009

My cookies looked as though a professional had made them! This recipe was easy to make, work with, and tasted amazing! I love the almond extract instead of vanilla! Yummy! My new standard icing! Thanks for the recipe!

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