Reviewed: May 21, 2012

I am reviewing this As Written- no modifications. The recipe calls for way to much vanilla extract. One teaspoon to one and a half would be fine. A whole tablespoon makes the frosting taste like extract. The consistency/end appearance were great but beware- don't follow the recipe to a T.

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Reviewer:

MSDETH

Reviewed: Apr. 28, 2012

AMAZING!!!!! and super easy too :)

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Reviewer:

AnnaBear

Reviewed: Mar. 27, 2012

Awesome frosting! I usually try to follow the recipe exactly but as much as I love vanilla I did use about 1/2 the amount called for and just a touch extra milk to get the right consistency. Dried perfectly but still soft for the kids sugar cookies! Great recipe!!!

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Reviewer:

STEPHPAP

Cooking Level: Beginning

Home Town: Weston, Massachusetts, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 18, 2012

Excellent recipe I didn't reduce the vanilla but you definitely could. Also, the vanilla extract turns the icing a slightly brown color so I dyed it green.

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Reviewer:

kmo1070

Cooking Level: Intermediate

Living In: Honesdale, Pennsylvania, USA

Reviewed: Mar. 12, 2012

The only reason this lost a star is the vanill measurement which has been mentioned before. other than that, I love the consistency and taste!

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Reviewer:

tonjawithaj

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Fair Oaks, California, USA

Reviewed: Feb. 24, 2012

This was super easy and my husband loved it, which made it my new go-to icing recipe. I did only put 1tsp of vanilla for the 8 serving size recipe. I also found it was a bit thin and added more confectioners' sugar. Not much, I just added a little at a time until I got the thickness I wanted. Love it though. I'll definitely be making it again!

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Reviewer:

jup

Reviewed: Feb. 17, 2012

At the advice of another reviewer I substituted the butter with cream cheese in one batch...boy was it totally different and not in a good way. The butter makes the "Butter" Icing creamy and so tasty! At one point I added 1 tablespoon extra of butter and oh my goodness was it soooo creamy and flavorful. I really like how the little bit of extra butter cuts the taste of confectioners' sugar. A taste I don't care much for. I like the sweetness but it has a strange bite I don't like so the butter wipes it out! The kids in my son's 2nd grade class just loved it for their Heart shaped cookies on Valentine's day! They couldn't get enough of the red, pink & purple frosting. Thanks!

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Reviewer:

Bayareagurl

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Sebastopol, California, USA

Reviewed: Feb. 10, 2012

Very nice frosting! Tasty, and firms up well enough to transport the next day. It does begin to dry out a bit while frosting, but to soften it back up you can microwave it for a few seconds, or if in stainless bowls put on a low-heat burner for a few seconds (just be careful when handling). Will use again. Thanks for a great recipe!

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Reviewer:

snowycrocus

Reviewed: Dec. 29, 2011

This is the best icing I've ever had!

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 24, 2011

Good, easy recipe. I read the reviews that said 1 Tablespoon of vanilla was too much, so I used a teaspoon, which was recommended. I thought this wasn't enough so ended up using 2 teaspoons of vanilla. I did not use clear vanilla, so yes, it turned brownish but after I putthe food coloring in, it didn't matter.

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