Grandma's Cookie Notes · KemoNine's Culinary Notebook

sometimes use canned (evaporated) milk
don’t use fat free milk
use at least 2% milk
cream or 1/2 and 1/2 works best for milk
any milk will work if you use a little butter or margarine to substitute creaminess ; about 1 tsp or so
always have powdered sugar handy in case consistency isn’t right for spreading
it should not run off cookie
remember to stir frosting as you go, it hardens a bit
i don’t use a mixer either ; “beat” and whip by hand