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