Reviewed: Dec. 16, 2011

made this to use with gingerbread cookies. Icing set way to fast & was pretty difficult to work with. The cookies weren't great either (McCormick). Unusual for Allrecipes.com anyway, useing less sugar may make the icing a little more easier to work with.

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1 user found this review helpful

Reviewer:

bellababy

Reviewed: Dec. 16, 2011

I'm happy with this recipe. It was stiff and setting up before I finished decorating my cookies making it hard to pipe. I warmed it up in the microwave for a few seconds and it was better to work with than when I first made it.

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4 users found this review helpful

Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Dec. 13, 2011

Superb! Easy to make!

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5 users found this review helpful

Reviewer:

WickedCreations

Cooking Level: Expert

Living In: Olmsted Falls, Ohio, USA

Reviewed: Dec. 2, 2011

Perfect.

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2 users found this review helpful

Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 30, 2011

Easy and tasty. I think I'll mix it by hand next time though. I may have broken my electric mixer this time. It gets pretty stiff pretty quick. Great recipe though.

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3 users found this review helpful

Reviewer:

KelsW

Cooking Level: Intermediate

Home Town: Lower Sackville, Nova Scotia, Canada

Living In: Fergus, Ontario, Canada

Reviewed: Oct. 12, 2011

Great easy recipe, placed in piping bags for the kids and they had a blast! You can substitute the egg whites for meringue powder, add 4 tsp of meringue powder and 4 TBS of water

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Reviewer:

kerrigirl

Reviewed: Sep. 11, 2011

This is a decent icing. I was a little worried at first because it seemed very runny, but it harden really well. We colored it and used it to ice cookies. Everything was okay until we actually ate the cookies. The icing tasted like wet powdered sugar in a non-desirable way. I'm sorry to say that we will not be using this recipe again

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2 users found this review helpful