The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 7, 2009
This icing is great; I will never use another. In past years I used other icings and my cookies looked just OK. This icing allowed me the control I needed but also was easy to spread if needed. My cookies look so good...I am shocked! I mixed up the colors and put the icing in individual freezer bags, cut a tiny bit from the tip of the bag and spread it on the cookie, taking care around the edges. Then used a small brush to push the icing around and fill in. It dried shiny, I love it. I did have to add some extra milk...added until the icing was the consistancy of sour cream (thick but still a bit fluid). I used the icing on Emily's Famous Chocolate Shortbead Cookies (recipe on this site) the contrast of the dark cookie with the icing looks great and the taste combination turned out yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Photo by MOPTOPLISA
Reviewed: Dec. 7, 2009
Great Base. You will need to play around with the amount of milk & corn syrup to get it to the consistancy you need. Dries beautiful & glossy. As with any sugar cookie icing, allow several hours for drying time. You can't make at 5 and take at 6.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2009
This was my first attempt at cookie making this year and I went all out with trying my hand at homemade icing. It turned out fantastic and was so easy! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2009
This is a pretty good recipe, and the only reason I´m giving it 4 stars is because it takes a really long time to dry. About 7 hours. I think you should make a note of it in the info, because I was making them for a party and the icing never hardened, so I couldn´t pack them without making a mess. Still, I would make this again, the day before my event now that I know how it works.
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Photo by odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2009
Fabulous! The perfect icing for sugar cookies.
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Jes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2009
I also needed to add more milk (not corn syrup - they won't dry properly) My sugar cookies turned out just perfect. I didn't add any almond or vanilla extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 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 4.53 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 4.53 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 4.53 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 4.53 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 4.53 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 4.53 star rating.
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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 4.53 star rating.
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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 4.53 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 4.53 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 4.53 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 4.53 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 4.53 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 4.53 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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