There was no way that 2tsp of milk was doing what it needed to do in the powdered sugar. Using only 2 left me with clumpy powdered sugar. I didn't get anything smooth unless I used 4tsp. I misread and used 2tbsp of corn syrup instead of 2 tsp, but it turned out that I needed that much anyway, and the 1/4 extract was an accurate amount (I used vanilla). Once I got my second batch to a decent consistency for dipping the cookies, I could start to see the appeal of the frosting, but I was so frustrated at that point that it was hard to see the positives. I'm just hoping my cookies dry looking better than they do now, and hoping that the nice packaging I have will distract from the icing job. I used this for my daughter's 1st birthday cookies and I'm almost too embarrassed to use them (but I still will because I don't have anything else). It's upsetting that something I was so happy about came out so terribly. I MIGHT try this icing again with a less-pressure occasion, but it was still a disappointing first experience.
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There was no way that 2tsp of milk was doing what it needed to do in the powdered sugar. ...