Reviewed: Dec. 21, 2009

This receipe has to be played around with to get the right consistency that you want depending on the decorating that you are wanting to do, but the flavor is very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2009

Wonderful recipe that will become a staple in our home. If you're not that fond of almond flavoring, don't add it or reduce the amount. I feel it complimented the baked cookie recipe I used. I added extra milk, about a tsp. at a time as well as a little bit more corn syrup. until it was the a good consistency, enough to spoon and paint onto the cookies. my kids had a great time with it, we added jelly beans, sprinkles and colored granulated sugar as well as mini m&m's to the cookies. we also used food coloring markers to paint them as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ITSLAURAF623

Cooking Level: Expert

Living In: Lindenhurst, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

I was looking for a recipe that I could tweak and it still be delicious. I have children with 8 food allergies and even after replacing all the dairy ingredients with water, it still turned out great. I have gotten rave reviews. I even mastered a recipe for sugar cookies that are safe for my children. Just made 6 dozen last night and will be making more this week for the holidays.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

fizzle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

added a lot more milk and vanilla to thin out to consistency I was looking for, adding corn syrup didn't work.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rnheo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

This is the best stuff. It is easy to make and easy to use. We don't like almond extract so we use real vanilla. Dipping the cookies is easy enough that my three-year-old helped. Just let drip/swirl some of the extra off and let them dry on a rack. Wax paper underneath really helps with the clean up, especially if you put spirinkles on too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

princessinthekitchen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

It was the first time I tried to make icing and it worked perfectly! A great and simple recipe. As other stated I added a little bit of extra milk, no more than half to one teaspoon. I only had dark corn syrup and the icing still came out very white. I was able to use it as is on gingerbread cookies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fé

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

very easy and the corn syrup really helped and made it shinny! I used vanilla instead of almond and it was perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trica619

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

As other said, liquid amounts can't be right. Tried adding more syrup/milk to get it to a useable consistiency and it was just to hard to work with and tasted way too sweet on the cookies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHELL66

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

This recipe is amazing. It takes a bit to dry but does dr hard and shiny. Mixes well with food coloring. Tastes AWESOME! I will enjoy passing this one down to my kids when they are old enough ;) I did actually use Vanilla Extract because my hubby grabbed the wrong thing from the store, it was fine, but instead of a pretty white, I got a pretty off white :) Didn't effect the food coloring though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SarahMD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

really, really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

this icing was great although not as thick as i would've liked it to be.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brittas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

This recipe was really good. I can't get corn syrup here, so I tried the suggestion to make sugar syrup from another reviewer, and that was a disaster. The proportion of water and sugar must have been off, because I ended up with candy so hard I couldn't even get it out of the pan without alot of work. But, the recipe turned out fine without any syrup. I made it quite a bit thinner so I could brush it on with a pastry brush.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

Cooking Level: Expert

Home Town: Cookeville, Tennessee, USA

Living In: Chengdu, Sichuan Province, China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2009

As written, the liquid amounts are off, as many other reviewers noted as well. But, once you play around with the amounts, it turns out just as promised. Hence, the reason I'm giving this 5 stars. The almond extract was okay, but I'm going to take the recommendations of others who suggested lemon, orange, or peppermint extract. Thank you for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2009

I have been looking for a good recipe for sugar cookie icing for a long time. Thank you

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2009

So simple even a moron like me made perfect looking cookies. I used simple syrup instead of corn so a friend with corn-allergies could enjoy them too! I definitely decorated more than a dozen cookies with this recipe as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MollyMc

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2009

Pretty good! I used 3 tsp of milk though. That was the only change I made. Dried nice & shiny. My cookies were beautiful! However, it is alot sweeter than other icings I have tried...almost too sweet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alc1987

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2009

This was perfect for decorating my sugar cookies! The corn syrup was the answer for keeping the frosting from running at all after spreading it on the cookie. It stayed right where I spread it and dried with a nice shiny top that was hard to the touch. I even added some cocoa to one batch to make a chocolate icing and drizzled melted choc. over that. The taste is yummy too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BROWNIE35

Cooking Level: Intermediate

Living In: Norridgewock, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2009

Very good icing..dries quickly and leaves a nice sheen to it...I'll be using this recipe from now on.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

moma2ashley&brandon

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2009

I'm not sure what I did wrong, but I had to add more milk and corn syrup to make it not goopy enough to put on the cookies. Once I did that, it turned out great. I added peppermint flavoring rather than almond, and I really liked it this way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2009

Doing my holiday baking I was looking for a new icing recipe. There is NO WAY that this icing can get creamy without adding much more milk and corn syrup. Triple the milk and double the corn syrup, blend and then it is ready for "painting" or dipping on cookies. I noticed if you add too much milk it takes much longer for icing to set.

Was this review helpful? [ YES ]
0 users found this review helpful