Gingerbread Cookie Frosting

"This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was mor..." See moree of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable!"

"This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the ..." See more1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites."

"Please note that the directions do not say to add the entire 1/4 cup of milk, it states to add ENOUGH milk to make a smooth but not too runny consistency. So all of those who are blaming the recipe f..." See moreor being too runny should blame themselves for not following directions."