Violet Dipping Icing
Drizzle this delicately colored and scented icing over our Chiffon Cakes.
- Yield: Makes 1 1/3 cups
Source: Martha Stewart Living, May 2006
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/4 cups confectioners' sugar
- 1/2 teaspoon salt
- 2 drops violet flavoring
- Violet gel-paste food coloring
Bring granulated sugar, milk, and butter to a boil in a medium pan over medium-high heat, whisking until smooth. Remove from heat. Let cool 10 minutes. Whisk in confectioners' sugar, salt, and violet flavoring. Tint to desired shade. Let stand, stirring occasionally, until cool and thick, about 30 minutes. Use immediately.