Water Icing Recipe by William Curley

Water Icing Recipe by William Curley

This icing recipe is perfect for creating a crisp and shiny coating on a variety of cakes and biscuits.

Makes 360g (12 1/2 oz)

  • 300g (10 1/2 oz / 2 1/4 cups) icing (powdered) sugar
  • 60ml (2fl oz/ 1/4 cup) lemon juice


1. Sieve the sugar into a bowl and beat with the lemon juice until smooth.

Ideally use immediately, but can be stored in an airtight container for 2–3 days.

Flavor variation                                                          

Lemon Zest Water Icing: make as above but add the grated zest of 1 lemon.

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