Reviewed: Dec. 23, 2010

great recipe! I made a half batch for a few cookies. It set up pretty quickly and has a good sweet nice, but not too overpowering

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Reviewer:

krissydee

Reviewed: Dec. 23, 2010

I used almond extract instead of vanilla the first time I used this recipe. The second time I used half vanilla and half almond extract. Both were SOOOO delicious. I used this to decorate gingerbread cookies and then sugar cookies. I loved how easy it was to work with! I will be using this recipe again!

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Reviewer:

katesmom08

Reviewed: Dec. 22, 2010

This is the best cookie frosting I've ever had. Everyone loved it and immediately asked for the recipe. I think I've given it to four people this month already. My only alteration was to add .5 tsp of almond and .5 tsp of lemon extracts to it as well. I did that to match the flavor profile of my sugar cookies.

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Reviewer:

marlilarimer

Reviewed: Dec. 20, 2010

Worked perfectly on my gingerbread cookies. (We don't like royal icing. What's the point if you are going to actually eat the cookie.) We didn't add the food coloring and I added extra clear vanilla extract and a very small pinch of salt. Perfect!

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Reviewer:

ie22

Cooking Level: Expert

Reviewed: Dec. 20, 2010

This is an easy recipe and results are wonderful. Thank you for sharing.

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Reviewer:

MHMAMA

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Dec. 19, 2010

Best. Frosting. EVER. Not too sweet, retains it's shape. LOVE IT!!! I added a tsp of almond extract and added a little extra powdered sugar to make up for the extra liquid. I used this as a glaze/frosting for my Christmas sweet rolls. Tasted GREAT on every flavor! I haven't tried it on cookies, but I most certainly plan on it. Thanks for posting this recipe! SO easy and simply perfect.

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Reviewer:

JOYFULCHEER

Reviewed: Dec. 19, 2010

Pretty good frosting. Had to add a tablespoon of milk to help it get to the right consistency.

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Reviewer:

ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 16, 2010

Very easy to make, very tasty. It came out slightly dry without the food colouring, but once you put it in it really clears that up. :D Loved it, this is one of those recipes I think I'll have to memorize.

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