12 Comments

  1. Hi, I just made your frosting recipe tonight. It is absolutely delicious. The only problem is, it looks more like chocolate cake batter than frosting. There is no way I could put it in a piping bag the way it is now. I’m going to put it in the fridge overnight to see if it’s a better consistency tomorrow morning. Do you find you need to let it solidify for a time or can you pipe immediately? I could simply add some 10x to tighten it up, but that would throw the other proportions off and the flavor is perfect just the way it is. Thanks so much. Peace, DB

    1. Author

      Hi! If you let the frosting stand just at room temperature for 15 – 20 minutes, it will stiffen and reach the consistency needed so you can pipe it out of an icing bag.

  2. wow! looks amazing i can almost taste em!
    is the frosting firm? firm enough to handle cellophane packaging?
    cheers~ Tania 😀

    1. Author

      Hi Tania,
      It is a frosting that crusts so, yes, it does firm up.

  3. These are sooooo beautiful!

    1. Author

      Hi Mullai,
      Thanks!

  4. I know it’s been 2 years since you’ve posted this, but YUMMY!!! I’m new to the whole baking thing and googled sugar cookies. I will be trying these shortly. Thank you for sharing!

    1. Author

      Hi Karen,
      Thanks!

  5. I’ve been looking for a wonderful chocolate icing recipe for a long time. I’ve tried so many but haven’t found anything that really wows me. I do not like the simple powdered sugar, butter, cocoa powder & milk recipe that so many folks make. I mean, it’s ok but it’s not what I’m looking for. I think I need to try yours! I absolutely love how you piped it on the sugar cookies. They look delicious and the icing looks so smooth & creamy! Yummy! Thanks for sharing.

    1. Author

      Hi Heidi,

      Do give it a try. I hope it works out and thanks for stopping by.

  6. These are so beautiful! Have a great day!

Leave a Reply

Your email address will not be published. Required fields are marked *