Icing, Filling, Frostings and Creams

¹⁄³ cup butter or margarine 4 cups pure icing sugar pinch salt

3-4 tablespoons milk 1½ teaspoon vanilla

1.Place all ingredients into a bowl and on ‘LO’ speed, mix until all ingredients are well combined, creamy, light and fluffy in texture.

1 teaspoon gelatine

1.Place all ingredients into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes.

2.Brush warm on top of baked sweet goods.

Royal Icing for Fruit Cakes

1 egg white

1¼ - 1½ cups sifted pure icing sugar 1 teaspoon liquid glucose

2 teaspoons lemon juice

Extra icing sugar for kneading, approximately 1x500g box

1.Using a small bowl, beat the egg white on ‘HI” speeds.

2.Add icing sugar gradually on ‘LO’ speeds.

3.Mix glucose evenly through on ‘LO’ speeds.

4.Beat on medium speeds until smooth. Add lemon juice.

5.Turn out icing onto a well dusted surface of icing sugar, knead with icing sugar until icing is firm, smooth, stiff and very white.

Note: If icing is not being used immediately, cover with a damp cloth or plastic wrap.