Recipe for Lemon icing
- Sugar - 300 Grams
- Vinegar 6% - 0.5 st. Spoons
- Lemon or citric acid juice - 300 Grams
- Water - 125 Grams
Sugar dissolves in boiling water (125 grams). After this, vinegar is added to the resulting mass and syrup is boiled. This is done with the lid closed and on high heat. Check the readiness can be by dripping. A drop of finished syrup should leave behind a "thread" that forms "feathers." The resulting fondant must be sprinkled with cold water and cooled to 60 degrees. Then a wooden spoon is taken and the mass is ground to a thick white state. Then it is diluted with lemon juice to the required density and used for various dessert or confectionery purposes, for example, to cover the cake.