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My review
Butter Icing for Sugar Cookies
Cali
"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!"
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Ingredients
servings 162 calsOriginal recipe yields 8 servings (1 cup)
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Per Serving: 162 calories; 4.4 g fat; 30.6 g carbohydrates; 0.1 g protein; 12 mg cholesterol; 32 mg sodium. Full nutrition
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Reviews
Read all reviews 216268 Ratings
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Most helpful positive review
12/7/2005
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 imitatio...
Most helpful critical review
1/11/2002
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 vanill...
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12/7/2005
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 imitatio...
1/11/2002
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 vanill...
12/8/2007
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 c...
8/31/2004
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 ...
7/21/2007
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...
4/14/2001
This recipe was fast and turned out very creamy. However, it calls for WAY too much vanilla. Half the amount is a better guess.
10/27/2002
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.
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 confect...