Butter Icing for Sugar Cookies

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...

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...

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...

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 ...

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...

This recipe was fast and turned out very creamy. However, it calls for WAY too much vanilla. Half the amount is a better guess.

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...

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.

Great glaze for anise cut outs. Note: Please use clear vanilla extract which is available at Michael's, etc. Clear vanilla prevents the brown icing!!