Hard Lemon Icing Recipes

COOKIE ICING/FROSTING THAT HARDENS

Steps:

• VERY IMPORTANT; the confectioners sugar must be sifted before using.
• In a bowl beat the sifted confectioners sugar with milk until smooth.
• Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
• Divide into as many separate bowls as desired.
• Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
• Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
• Place cookies on waxed paper to dry.

LEMON GLAZE

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

ROYAL ICING I

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

HOW TO MAKE LEMON ICING

Steps:

• Cream the butter until it turns light and fluffy. Put the butter into a mixing bowl, and beat it with a handheld mixer. If you have a food processor with a whisk attachment, use that instead.
• Mix in the lemon juice, vanilla extract, and lemon zest. If you'd like a smoother frosting, omit the lemon zest. If you'd like a less sweet frosting, omit the vanilla extract.
• Beat in the sugar gradually, 1 cup (125 grams) at a time. Use medium speed, and keep beating until the mixture becomes smooth. From time to time, scrape the sides of the bowl so that everything mixes evenly.
• Add more sugar or lemon juice, if necessary. If the frosting is too dry, add a little more lemon juice or milk. If the frosting is too wet/runny, add a little more sugar. At this point, you can also add a few drops of yellow food coloring to make your frosting more lemon-colored.
• Use the frosting on cakes, cupcakes, or as a filling in pastries. If you won't be using the icing for a while, keep it covered with a damp cloth in the fridge, and re-whip it before you spread it. If it is too dry, then add a little more lemon juice or milk.
• Enjoy the frosting!

EASY LEMON ICING

Steps:

• Whisk together the powdered sugar, salt, lemon extract, vanilla extract, lemon juice and milk to create the icing.
• Whisk until smooth, then separate out into individual bowls for coloring.
• Once colored, set aside until time to ice the cookies.

LEMON HARD SAUCE

Steps:

• Cream butter and salt.
• Add egg sugar and cream until fluffy.
• Add egg and beat rapidly until well blended.
• Gradually add lemon juice and rind and continue beating.
• Cook until thickened.
• This a nice topping for most any steamed pudding.

LEMON ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

LEMON FROSTING

Steps:

• Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium-low. Add sugar, 1/2 cup at a time, beating and scraping sides of bowl after each addition, about 5 minutes total. Add lemon juice and zest, and beat until frosting is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)