I am just starting to consider making cookies to sell. My problem is that I don't have a good icing recipe. I tried the recipe for Royal Icing that seems to be popular, but it was way too unflavorful and not sweet enough for my cookies. I don't have a buttercream recipe that holds up to not smudging. I tried the rolled buttercream and it wasn't a strong enough flavor for these cookies even though it is extremely sweet on cakes. My recipe is nothing special, and found in one of those checker board books we all have, but it has 1 part butter to 2 parts margarine. For us, I just open a can of frosting and frost, but when they travel they get ruined.

A few questions: What would happen if I added meringue powder to this frosting? Is there a recipe for buttercream frosting anyone has that hardens enough to travel? I don't ship them, but send to parties and school.

You could try Toba's, which should be the same as Wilton's Poured Cookie Icing. It dries firm to the touch, but soft underneath. It's 2-3 tsp. milk or water mixed into 1 cup powdered sugar. Then mix in 2-3 tsp. corn syrup. I always end up adding more liquid, though. It shouldn't be refrigerated, as the icing will get cloudy and dull.

Thanks! I'll give it a try.

I find that ANY icing with butter in it tastes much sweeter to me than one with just Crisco. This is my current favorite, which I've modified from one that contains butter. I also add dry coffee creamer and sour cream. The result is a nice texture, and somewhat subdued sweetness. I also feel that vanilla contributes to the sweet sensation, so I use just a little bit of vanilla and put in some Lorann Champagne flavor. It is a LIGHT crusting icing. You can use the Melvira method after a half hour to 45 minutes, depending on the humidity. I do find that it is a tad on the ivory side, so I usually put a little icing whitener in it, too.


2 Pounds Confectioner's Sugar
1/2 Cup Coffee Creamer Powder
2 1.2 Cups Crisco
1 Teaspoon Salt
2/3 Cups Sour Cream
1 Teaspoon Clear Vanilla
1 Teaspoon Lorann Champagne flavor

Sift the confectioner's sugar (twice if you've got the time). Combine the sugar with the dry coffee creamer. Set aside.

Place the Crisco into mixer bowl with the salt. Beat until smooth and creamy. Add the Sour Cream. Beat until fluffy. Stir in the powdered sugar mixture and beat until smooth. Add flavorings and beat to the consistency you prefer. Can add more or less sour cream to get the consistency desired for the specific use.

Does this recipe harden enough to stack?