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SATIN ICING
A moulding icing that can be rolled out to ice a cake, with a lemony flavor. Preparation time: 20 minutes
Recipe posted by Edda
Ingredients
- 50 g (2 oz) butter
- 4 tablespoons lemon juice
- 675 g (1 1/2 lb) sifted icing sugar
- a few drops of food colouring (optional)
Method
Serves: 6-8
To cover a 23 cm ((9 inch) round cake
- Place the butter and lemon juice in a small saucepan over a gentle heat and stir with a wooden spoon until the butter has melted.
- Add 225 g (8 oz) of the icing sugar and heat gently, stirring, until dissolved. When the mixture begins to simmer at the sides of the pan, increase the heat slightly and cook for 2 minutes until it boils gently; do not over boil at this stage of the icing will be too hard.
- Remove the pan from the heat and add 225 g (8 oz) more icing sugar. Beat thoroughly with a wooden spoon, then turn the icing into a mixing bowl.
- Gradually mix in enough of the remaining icing sugar to give a soft dough. Turn the dough on to a surface dusted with icing sugar and knead until it is smooth. Add colour at this stage if using.
- Wrap the ball of icing in cling film and store in the refrigerator for up to 6 weeks. To use, roll out and use as fondant moulding paste.
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