1/2 stick (2 oz) 50 g softened butter or margarine
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
1/3 - 1/2 (us) cup (75 - 100 ml) double cream (heavy cream)
2 tsp spoons grated lemon rind
1 tbsp lemon juice
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
1/3 - 1/2 (us) cup (75 - 100 ml) double cream (heavy cream)
2 tsp spoons grated lemon rind
1 tbsp lemon juice
method
1. Cream the butter or margarine and lemon rind with the salt. Sift the icing sugar.
2. Heat the cream to just under boiling point and add the lemon juice
3. Beat the sugar and hot cream into the butter alternately, blending well after each addition.
4. Continue beating until the icing is cold, creamy, and thick enough to spread.
5. Note For a stiffer icing, use a little less cream.
2. Heat the cream to just under boiling point and add the lemon juice
3. Beat the sugar and hot cream into the butter alternately, blending well after each addition.
4. Continue beating until the icing is cold, creamy, and thick enough to spread.
5. Note For a stiffer icing, use a little less cream.
serving amount
enough to cover two 20 cm cakes
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