Makes enough to cover a 22 cm (9 in) round cake.
185 g (6 oz) icing sugar
1 teaspoon unsalted butter, softened
4-8 teaspoons milk or water
1. Sift the icing sugar into a bowl and stir in the butter and enough milk or water to make a thick paste.
2. Color the icing at this stage if necessary.
3. Warm slightly in a microwave or by standing the bowl in a pan of hot water, until thick and pourable.
4. Use immediately to prevent a crust forming and pour over the cake while warm.
1. Citrus Icing - use lemon or orange juice in place of the milk
2. Chocolate Icing - stir in 4 teaspoons sifted cocoa powder
3. Strawberry Icing - stir in a little pink food coloring and strawberry essence
4. Passionfruit Icing - use passionfruit pulp in place of the milk
*I got this recipe from "The Essential Cake Decorating Guide" from Thunder Bay Press in San Diego, CA. I substituted pineapple juice for the milk, but there wasn't a very strong pineapple flavor. I have tried the Citrus Icing and it was very lemony. Although it says there should be enough for a cake, I needed to make a double batch to cover my cake.