Reviewed: Dec. 3, 2011

Perfect ! Thank you for sharing this recipe, it was just what I have been looking for. :o)

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2 users found this review helpful

Reviewer:

Angelia

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Reviewed: Dec. 11, 2010

Not the best icing I've had. TOO salty! Next time, I'm adding only a tiny pinch of salt. It was also very THICK so I added more vanilla and milk/cream. Came out ok, but I'm not impressed.

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2 users found this review helpful

Reviewer:

amh1026

Reviewed: Apr. 13, 2009

eh. i thought the recipe was to salty and it just tasted to bland. i added more vanilla and it improved a little but i think this recipe needs to be altered

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5 users found this review helpful

Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rio Rancho, New Mexico, USA

Reviewed: Dec. 21, 2008

This recipe was a great jumping off point!!! I added quite a bit, almost a whole 8 oz carton. Probably close to six ounces. Once I got the icing to the consistancy I wanted it was delicious!!! My boyfriend loved it! Perfect addition to the soft sugar cookie recipe! Thanks a bunch. I will use this one for years to come!

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17 users found this review helpful

Reviewer:

calli2584

Reviewed: Nov. 1, 2008

This is the recipe I've used for almost 30 years on Mary's Sugar Cookies. Both recipes are from Betty Crocker's Cooky Cookbook.

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17 users found this review helpful

Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Oct. 19, 2008

I was looking for the "Hard Crack" icing recipe my mom used to make. When she passed away I didn't find her "secret" recipe note book. This is the PERFECT icing for apple pockets, pies & soft cookies.

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11 users found this review helpful