Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This icing is used on rich fruit cakes and is best spread over a marzipan base. The icing holds peaks well and, depending on the consistency, can be piped attractively, swirled simply or, if made runnier, dribbled from a spoon or piped from a small bag for writing or making lacy patterns. Strained lemon juice adds flavour but will make the icing hard and brittle, so liquid glycerine is used as