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Sieve icing sugar through a fine sieving device. Beat white butter with an electric beater till it become smooth. Add & mix salt & vanilla essence. Chill ¼ of icing in cone shaped dye in freezer. This needs to be used in making borders/designs (leaves or any shape/design you like). Keep rest of the icing in pan itself.
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Take out cone from the freezer and cool it on lower temperature (in refrigerator only). Now you can use prepared icing on cake. Smoothen the icing surface with knife dipped in hot water. Place cake with icing in freezer for 10 min..
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VARIATIONS:
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For Strawberry Butter Icing- Strawberry color (Red color) & Strawberry essence.
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For Pineapple Icing- Pineapple color (Yellow color) and pineapple essence.
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