My cinnamon buns called for lemon icing but unfortunately this was not going to happen in my household. Ordinarily I use a product called sugalite to make icing with, but the last batch I purchased did not work. I used it to make a sugar free pavlova and threw out 6 egg whites and 300g of sugalite. This product costs R324 per kg so you can imagine my delight. Thinking I had made an error I was not too concerned about making butter icing a few weeks later – 250g of butter and a kilo of sugalite later, I had no icing and a sense of humour failure. I wrote a letter of complaint and Shirley Peak who is the home economist for Huletts called me and basically told me I did not know what I was doing! She promised to get back to me after the weekend and two months later I had not heard from her. I sent another email, and this one landed on the desk of Natalie Marais. She collected the remaining 700g of product and I have been sent 10 packets to use. Shirley called again and her words to me “I deal with so many complaints I cannot remember yours” left me speechless. So, unless I can find a suitable substitute for icing sugar, butter icing is not going to be a part of my baking for a while.
- 250 mls icing sugar
- 1 lemon juice and zest
- sift the icing sugar into a bowl
- mix in the zest and juice until you have a slightly runny icing