(For coating, filling or piping, but does not have a sheen)
Ingredients:
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops vanilla essence
1 pinch salt
4-5 drops lemon juice
Method:
- Put butter in a deep bowl.
- Add flavouring and beat till smooth.
- Add sugar, beat with a wooden spoon till well blended.
- Add salt and lemon juice, beat again till light, white and smooth.
- When spoon is lifted the icing lifted in a peak should hold.
- Spoon into an icing bag, fit nozzle as required.
- Pipe carefully over prepared cake.
- Refrigerate if required to be used later.
Making time: 15 minutes
Shelflife: 2-3 weeks-frozen, 2 days-refrigerated
Icings and Toppings's Index
