The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 6, 2009
This was such a great recipe. It was wondeful. You are going to have to add more milk most definatly (not syrup)Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 5, 2009
We made the prettiest cookies ever with this icing! Very easy to work with.
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Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA
Living In: Lakeland, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2009
Exellent recipe for sugar cookie icing! I did have to double it and it was very hard to mix. Doubled, the recipe called for 2 tbsp of corn syrup, but I ended up having to put in much more to get the consistency, as well as a little more milk than called for. In the end though, it was a perfect icing, easily spreadable! Thanks!
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Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2009
Perfect, perfect. You may need to add extra liquid (I did)- but this is the perfect alternative to royal icing, should you not want to use raw egg whites (and/or don't have meringue powder on hand). It's so inexpensive and couldn't be easier with great, glossy results. Yahoo! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2009
Awesome frosting. I made it exactly as stated, except I did add a little more milk. It was perfect! This recipe is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2009
My daughter's favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Oh, yummers
Reviewed: Dec. 3, 2009
I had to double the amount of milk (used skim) and the amount of almond extract. The icing was really shiny at first, but not so much after a few days. Insanely delicious!!!
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Photo by Oh, yummers

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by rae
Reviewed: Dec. 2, 2009
Loved the way this dries. I was out of light corn syrup so I used half dark corn syrup and half honey. Worked fine. Of course my white wasn't as white as it could have been, but thats my fault.
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by Rozenwynd
Reviewed: Dec. 2, 2009
Aside from being easy and tasty this icing makes a beautiful cookie! Instead of almond extract I used lemon and it was a nice change from the normal cookie icing.
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Photo by Rozenwynd

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 2, 2009
AWESOME! I did have to add extra milk, but otherwise it is perfect. I added a little extra almond extract and it made my cookies have a wonderful almond taste -- definitely recommended.
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Photo by mellie7

Cooking Level: Beginning

Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 2, 2009
This recipe was great. No modifications needed. You get a nice thick spreadable icing. This will be my new icing recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 1, 2009
This icing is beautiful - even when slopped atop my first-time sugar cookies it looked great! I hope to do it better justice during the upcoming holiday baking season!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 1, 2009
I've used this recipe a lot and it's pretty much fool-proof. It's very easy and always hardens well. I've used both almond and vanilla extract and they both result in very impressive sugar cookies...try it!
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Photo by Rachel

Cooking Level: Intermediate

Home Town: Pikeville, Kentucky, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 30, 2009
I gave this five stars, but I started with 2 Tablespoons of milk, then followed the rest of the directions. It seemed to be much easier to mix up. You can always add more powdered sugar. I always sift it so there are no lumps.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 28, 2009
This is the best icing!! I used it plain white to decorate my gingerbread, and it turned out GREAT! The outside set quite quickly, (while we were still decorating the other gingerbread,) but still stayed soft on the inside for four days sitting out uncovered. I did have to add more milk because it was too dry at first, and changed it to vanilla extract instead of almond because my boyfriend prefers vanilla. I will definitely use this recipe again. And again. And again! ;)
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Photo by Kayla

Cooking Level: Beginning

Home Town: Clearwater, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 27, 2009
I LOVED this recipe. I made sugar cookies for my boyfriend when he went off for Thanksgiving to his grandmothers, and I used this for the icing. The only thing I don't agree with was the measurements, because mine turned out too thick. I had to add alot more milk and extract. But if you just do it to your own taste, it turns out wonderful. The colors stayed bright, and it dried nice so I could stack them easy. Definitely a keeper.
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Photo by YesterdaysDessert

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2009
At first I thought I had done something wrong. I took a look at other reviews, and added more milk. My kids had such fun decorating their Thanksgiving cookies! For the acorns, we tinted some of the icing brown, and some gray. For the pumpkins we did orange, and the leaves we did red, yellow and orange. The icing was easy to work with and made the cookies look great! Thanks for sharing.
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Photo by love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2009
This recipe is amazing, but definitely additional milk is necessary. Just add 1 teaspoon at a time until it reaches desired consistency. Other than that it tastes great and looks amazing once it's set.
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Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2009
At first I did not think I had done this correctly, but the end result was fantastic! I had to add 2 TBLS. milk to get a good consistency, I don't know if that had to do with our high elevation or not.
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Photo by lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Twin Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2009
Loved it but I didn't find the measurements very accurate to description. I added more corn syrup for the higher gloss. The prettiest icing I've used and it tasted great!
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Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

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