ROYAL ICING.
225g icing sugar
1 teasp lemon juice
1 egg white.
Mix all ingredients together in a free standing mixer using the beater
on the lowest speed until it looks like italian meringue.
Keep the bowl covered with a damp cloth while working.
It can be stored for 3 weeks with a damp piece of kitchen paper laying on the icing and in an airtight container
From Bake Me A Cake
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