I substituted evaporated milk in this frosting and found it tasted more like the 'Lofthouse' cookie icing. It was good, thanks!
Good--I did 3 1/2 c powdered sugar instead of 4, and 4 instead of 5 Tbsp milk, and I thought it turned out very good. I think evaporated milk might have been even better--I plan to try that next time.
Way too sweet. If I made it again I would definately cut back on some of the sugar. I will say tho that it held color very nicely and set very well on the cookies.
I was pretty impressed with the taste and texture of this frosting. It was easy to quickly whip together. I used it to frost "Funfetti Cookies" Funfetti Cookies - a half batch of this frosting was more than enough to frost the 36 cookies I got from that recipe. The frosting is definitely very sweet, but seems like it would still be pretty versatile for different types of cookies. I'll have to try Chef53Kathy's suggestion about the evaporated milk next time. Thanks for posting!
This frosting turned out pretty good for me. I used this frosting with my own Lofthouse-Style Sugar Cookies recipe that I had concocted from several other variations. I gave this frosting four stars for a few reasons. I substituted the shortening for butter (totally by choice) and it still was a bit runny. I had to let it set in the fridge about 10 or 15 minutes, but after that, it was a great consistency, and it set up and held sprinkles nicely. It was SUPER sweet, though. The cookie recipe I used also made exactly 50 cookies, and I found that I had way too much frosting (almost double the amount needed, I estimate). That could've been me not using as much because of the sweetness, though! I'll probably be using this one with just a few minor tweaks. Thanks for the recipe!