Drippy Icing

Use our drippy icing with our Pistachio Pound Cakes.

  • Yield: Makes about 1 1/3 cups, enough for two pound cakes
Drippy Icing

Source: Martha Stewart Living, May 2007


  • 1 cup plus 3 tablespoons confectioners' sugar
  • 3/4 cup heavy cream
  • 1 teaspoon fresh lemon juice


  1. Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.


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