Satin Icing
A community recipe by EddaNot tested or verified by Nigella.com
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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.
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.
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
To cover a 23 cm ((9 inch) round cake
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What 1 Other has said
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Posted by Miriam Nice on 10th March 2013
Show more commentsThis 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 :-)