Monday, 6 February 2012

Citrus fudge icing

Icing is lovely when judiciously used, and can make a cake, both in terms of looks and flavour. If there is too much icing a cake can become sickly - although there is, of course, no obligation to eat it. Making a 'fudge' icing means you get a crunchy outside and soft inside, and using lemon juice gives a wonderfully sharp tang to go with the sweetness, which is especially good with a cake like carrot cake. This is a good alternative to a cream cheese frosting. It keeps better too, although that isn't an issue with carrot cake as a rule, since it seldom lingers.

Citrus fudge icing

This is enough for the top or the middle of a 9" cake

250g icing sugar
75g unsalted butter
3 tbsp lemon juice
zest of 1 lemon
zest of 1 orange

  1. finely grate the zest
  2. sift icing sugar into bowl with the zest
  3. cut the butter into thin slices and heat slowly, until completely melted - do not boil
  4. pour hot melted butter into the sifted icing sugar, beating as you pour, until it is all taken up by the sugar
  5. heat the juice in the pan (I use the same pan... without washing)
  6. pour the hot juice into the sugar/butter mixture, beating as you pour, until it is one silky mixture
  7. let the icing cool until it stiffens, beating it again before using it

  • to apply the icing to the cake have a tall mug full of freshly boiled water, use a palette knife or a large knife
  • spread the icing quickly, spreading it with the hot knife - as soon as the icing starts to drag on the knife, clean off the remaining icing and dip it into the hot water again
  • continue until the icing is applied

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