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White Icing Photo: Pål Allan

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.

Martha Stewart Living, September 2010 http://www.marthastewart.com/314460/white-icing
2.583335
Rated
51.6667100(12)12
  • Yield Makes 1 1/2 cups (enough to glaze an 8-inch cake)

Ingredients

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

Directions

  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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