Reviewed: May 19, 2012

Way too sweet - it was overpowering. But it did dry very quickly and nicely so I may try this again and play with the proportions of ingredients in the future.

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Reviewer:

SarahJane

Reviewed: May 19, 2012

Worked wonderful! I have never iced cookies for a bakesale before but this icing was perfect!

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Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: May 18, 2012

Love this recipe! I often use lemon juice or some other extract in place of the almond and it's just as good. I do add a pinch of salt too, and I find that really sets the taste off.

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Reviewer:

cabakergirl

Reviewed: May 18, 2012

I am so impressed with this sugar cookie icing recipe. It was very easy to make and deal with, and it does dry nice and hard so you can stack them easily, but the icing is not hard enough to crunch when you bit into it. It is solid and smooth and just delicious. I took the advice of another reviewer and allowed the icing to set for several hours (overnight) before I stacked them, and they were perfect. Thanks for the recipe!

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Reviewer:

Suzanne

Reviewed: May 12, 2012

Perfect. Used twice as much liquid as called for. Very smooth and dried quickly. Sprinkles added to festive look. Used with krusteaz sugar cookie mix.

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Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: May 6, 2012

I had to tweak this a bit to get the consistency right. Just added a little more milk as needed and kept the icing from drying out by covering the bowl with a damp kitchen towel. When I first made the icing, I used the thicker version to pipe an outline with a Wilton round tip #4. Then I thinned it out and spooned it in. Used a toothpick to spread it out into all corners. Let it dry thoroughly and then decorated. The leftover icing had thickened a tad, which was good for piping on the details. This isn't the best icing for a lot of detail or writing names. It spreads out slightly before drying. Took hours to dry. Had to let the cookies set overnight before I could stack them. I tried after 5 hours and they were still a little tacky. Nice shine to them and the almond oil is delicious. That's what makes a tasty icing, in my opinion. I would use this again but the next time I will try one with merengue powder to see which I like best.

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 4, 2012

I kind of played with this recipe a little to get the icing to the right consistency, added a little more sugar to compensate for the food coloring and I also used vanilla extract instead of almond.

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Reviewer:

Mrs. Chef Esh

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 26, 2012

This turned out good even though I had to add alot more milk to make it spreadable. I also used vanilla instead of almond extract since I didn't have any. They turned out very pretty and shiny.

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