Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!

Cali

Recipe Summary

Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

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Nutrition Facts

162 calories; protein 0.1g; carbohydrates 30.6g; fat 4.4g; cholesterol 11.6mg; sodium 31.9mg. Full Nutrition
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Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2005
I've used this recipe a few times now. And I love it. I just want to leave a note about the vanilla. It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitation vanilla the tablespoon is more appropriate. Thanks to everyone else who rated this first or I might not have figured out what was wrong. Read More
(409)

Most helpful critical review

Rating: 3 stars
09/30/2003
This recipe is good yet I made some adjustments to make it better. Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanilla. After my slight adjustments I can then make this icing thick enough for cinnamon rolls or thin enough to 'paint' my christmas cookies. Thanks for the submission. Read More
(387)
295 Ratings
  • 5 star values: 194
  • 4 star values: 59
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 14
Rating: 5 stars
12/07/2005
I've used this recipe a few times now. And I love it. I just want to leave a note about the vanilla. It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitation vanilla the tablespoon is more appropriate. Thanks to everyone else who rated this first or I might not have figured out what was wrong. Read More
(409)
Rating: 3 stars
09/30/2003
This recipe is good yet I made some adjustments to make it better. Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanilla. After my slight adjustments I can then make this icing thick enough for cinnamon rolls or thin enough to 'paint' my christmas cookies. Thanks for the submission. Read More
(387)
Rating: 5 stars
03/22/2008
This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great especially when paired with the cream cheese sugar cookies recipe from this site. Add a few drops of different colors spoon into a ziploc baggie and I was good to go. After about 2-3 hours the icing hardened enough to stack the cookies. Read More
(252)
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Rating: 3 stars
08/31/2004
I usually read the reviews first and boy do I wish I had this time! I was in a hurry so used 1 TBSP of Pure Vanilla Extract... Oh My Gosh! I added Cherry Flavoring to try to hide the vanilla taste as well as more margarine and powder sugar. Definitely NOT 1 TBSP of Vanilla! It was alright besides the strong strong vanilla taste. Seems to set o.k. Pretty glaze w/red food coloring. Read More
(73)
Rating: 4 stars
07/22/2007
the flavor is good but it didn't harden like i wish it would. the icing smeared after i placed the cookies in their bags... Read More
(70)
Rating: 4 stars
12/09/2003
This recipe was fast and turned out very creamy. However it calls for WAY too much vanilla. Half the amount is a better guess. Read More
(50)
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Rating: 5 stars
12/17/2010
Great recipe! I doubled the batch, only used 2 tsps of Vanilla (total) and subbed half-n-half for the milk (it makes the frosting stiffer). also in a double batch, I only used 2 1/4 cups confectioner's sugar. Frosting dried with in an hour, looks great, tastes even better! Read More
(45)
Rating: 2 stars
11/05/2003
The whole tablespoon of vanilla was too much-and without the foodcoloring it makes brown icing. I would lessen the vanilla to a tsp. not a whole tablespoon. Read More
(39)
Rating: 4 stars
12/09/2003
This is an easy and yummy recipe for frosting. It is a little too heavy on the vanilla so I cut it back. Read More
(34)
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