Under 30 Minutes

White Icing

Versatility is the name of the game with this icing. Substituting liqueur, milk, or another citrus juice for the lemon juice lets you customize the icing for a variety of cakes. It's especially delicious drizzled atop loaf cakes.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups (enough to glaze an 8-inch cake)
White Icing

Photography: Pål Allan

Source: Martha Stewart Living, September 2010


  • 4 1/2 cups confectioners' sugar
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus more if needed


  1. Whisk together sugar and lemon juice until smooth. If icing is too thick, add more lemon juice, 1 teaspoon at a time. Use immediately.


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