The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2009
This icing is perfect for sugar cookies!! They come out shiny and great! I add a bit more milk a little at a time...until it's the perfect consistency.
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Cooking Level: Expert

Home Town: Rochester, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2009
I really liked this, it was easy to make and use, and looked beautiful. I like this better than using royal icing, which stinks to eat!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 17, 2009
Fantastic! I have been looking for a recipe like this forever and it works beautifully. Thanks so much for sharing!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 17, 2009
Don't follow this recipe.... Please.... I tried making it today and there is NO WAY that only 4 table spoons, especially 2 (you have to mix milk and powdered sugar together until creamy) is going to actually make the powdered sugar 'liquify'. I wound up using about 1/4 cup of milk.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 17, 2009
I had a really hard time with this recipe. You have to put in a lot more corn syrup to get this to work. I couldn't get it to frosting consistency. I don't know what I did wrong. Maybe I will try again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
Good but turned a funny color after a couple of days
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
This icing turned out flavorless and disgusting. I was completely unable to work with it and tossed out a double batch. Total waste of ingredients!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
Wonderful, it makes the cookie! I love the almond extract in it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
I liked this a lot but have not found the right consistancy yet for decorating.
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Cooking Level: Intermediate

Home Town: Concord, Michigan, USA
Living In: Adrian, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 16, 2009
Perfect! I used this to make christmas cookie gifts for my neighbors and the icing is beautiful. I am in Japan so I had a hard time finding light corn syrup so I used shiromitsu instead. Someone told me to try mizuame which is a syrupy clear and sweet substance but this turned out too sticky and wouldn't dry. I tried this the second time with shiromitsu and it was perfect!
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tal

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2009
I forgot to pick up light corn syrup from the store so I used honey and it worked perfect. Dried smooth and hard. I prefer honey to corn syrup, so I'll stick with that. My son said it tasted just like the iced cookies from the local bakery, so maybe I found their secret.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2009
I'll never go back to regular, boring, hard to spread icing. I love this recipe! It is extremely easy and forgiving and it makes every cookie look beautiful and shinny. Love, love, love it!
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Lu

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2009
Great recipe. Love the almond flavoring.
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Cooking Level: Intermediate

Home Town: Ville Platte, Louisiana, USA
Living In: Menlo Park, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2009
I was very disappointed with this icing. I reviewed the recipe MANY times because I thought I had to have made a mistake with all of the great review it got. There is NO way this icing can be used for dipping or painting with 4 teaspoons of "liquid". It was a paste at that point. I had to add much more corn syrup to get the right consistency and it didn't dry "hard and shiny". Looks like I'm going back to searching for a recipe I'll like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2009
bar none, THE best sugar cookie icing recipe. the corn syrup makes the difference. if you want your icing to harden, this is the one for you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2009
This icing is great!!! I love the shine that it has too it. OK, this may be a silly question, but since the icing has milk it, do the cookies have to stay refigerated once you have decorated them? Thanks
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CMK

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2009
This icing tastes great! But it makes very little. It does not spread onto the cookie to well either. It turns out very thin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2009
Ive been making cookies for years, this is the best, quickest, easiest and best tasting recipe. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2009
This icing was quick easy & delicious. We did use more milk, we ended up using 5 teaspoons instead of 2. This is the first time I've ever made homemade cookies. I used the soft sugar cookie IV recipe. Everyone loved them.
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Cooking Level: Beginning

Home Town: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2009
I've been looking for an icing that was tasty, but would harden and not be crunchy. FOUND IT!!! Basic ingredients that you typically have in your kitchen and you don't need a blender. (so you can make more in the middle of the night and not wake your family) The frosting is so glossy that I was afraid to touch them thinking they were still wet. They are just that pretty. I did add an extra tsp of milk both batches because it didn't seem to be "smoothing" out like it should. It might only need an extra 1/2 tsp. I'll try less next time. THANK YOU for this super easy, nice tasting and GREAT looking icing recipe!
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