Reviewed: Jan. 14, 2010

Tasted good, worked perfectly as a decoration on my sugar cookies!

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Reviewer:

mms09

Cooking Level: Intermediate

Reviewed: Dec. 29, 2009

Easy to make and easy to decorate with!

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Reviewer:

AK-Willis

Home Town: Fairton, New Jersey, USA

Living In: Anchorage, Alaska, USA

Reviewed: Dec. 28, 2009

This sets up great. Suggestions: Add the cream of tartar to the egg whites instead of adding it to the sugar. Cream of Tartar is used to help "stabilize" or stiffen the egg whites. Note: I modified the recipe a tad by using 1/2 tsp. of cream of tartar (1/4 tsp. in conf. sugar and 1/4 tsp in egg whites). Use a quart size zip lock bag to pipe onto the cookies, and try adding 1 tsp. of vanilla extract to bring up the flavor a little bit.

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Reviewer:

jmoney

Reviewed: Dec. 27, 2009

Perfect recipe! I've used it on everything from cookies to gingerbread houses & it's been perfect every time.

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Reviewer:

peacelovecoffee

Reviewed: Dec. 24, 2009

I followed the recipe exactly and it turned out as perfect as promised! It was just what I needed for our Christmas cookies. It dried within an hour of frosting them, and held on to all our sprinkles and stars! I added a little vanilla extract and lemon extract- very sweet!

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Reviewer:

babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

Reviewed: Dec. 22, 2009

very easy and doesn't taste too bad.

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Reviewer:

Melody

Cooking Level: Intermediate

Reviewed: Dec. 17, 2009

This is a great icing. We ended up with too much though because I went with the reviews that it doesn't make much. I whipped mine for quite awhile because I was distracted and got more than 4 cups. Our gingerbread house turned out perfect though. I didn't even have to wait for the walls and roof to dry before we were able to decorate it.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Dec. 15, 2009

This was simple to make, but it was hard to work with and the flavor was kind of strange.

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Reviewer:

katess

Reviewed: Dec. 14, 2009

This recipe was good for decorating but definetly NOT FOR EATING!!!!

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Reviewer:

jwhite07

Reviewed: Dec. 14, 2009

Great recipe for gingerbread men!!! Only thing is that it's really thick, which makes it very tough to pipe through a bag. But I toughed it out cause it was exactly the texture I was looking for. Thanks for the terrific recipe!! :)

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