This was a very good recipe. I prefer butter to shortening and used salted sweet cream in place of the unhealthy trans fats of shortening. I would note to slowly add in the milk. For those who did not like the consistency of the icing, it is easy to make it thicker or thinner by simply adding more/less milk. I used this on top of soft sugar cookies, and I had no problem stacking the cookies on top of each other. You just need to give the icing an hour or so to dry completely. As a final note, I decided I wanted some color and additional flavor and added cinnamon to half of the batch and 1 TBSP of an instant lemon pudding mix to the other. Both turned out delicious and pretty.
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This was a very good recipe. I prefer butter to shortening and used salted sweet cream in...