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Satin Icing

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A moulding icing that can be rolled out to ice a cake, with a lemony flavor. Preparation time: 20 minutes

A moulding icing that can be rolled out to ice a cake, with a lemony flavor. Preparation time: 20 minutes

Ingredients

Serves: 6-8

Metric Cups
  • 50 grams butter
  • 4 tablespoons lemon juice
  • 675 grams icing sugar (sifted)
  • food colouring (a few drops, optional)
  • 2 ounces butter
  • 4 tablespoons lemon juice
  • 24 ounces confectioners' sugar (sifted)
  • food colouring (a few drops, optional)

Method

Satin Icing is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.
  • 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 confectioners' 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 confectioners' sugar. Beat thoroughly with a wooden spoon, then turn the icing into a mixing bowl.
  • Gradually mix in enough of the remaining confectioners' sugar to give a soft dough. Turn the dough on to a surface dusted with confectioners' 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.
  • Tell us what you think

    What 1 Other has said

    • This recipe is great - really delicious and a thousand times better than shop-bought roll out icing! Do you have any tips for rolling it out? I tried using icing sugar to dust the surface but it still sticks a bit and can tear easily - am I doing something wrong? Should I use a silicone mat? Or roll out between sheets of baking paper? Thanks :-)

      Posted by Miriam Nice on 10th March 2013
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