June's Canada Cake Icing
This great icing is light and fluffy, and not all gorpey like a traditional buttercream. If you eat it right away, it will be a bit grainy from the sugar, but I like it that way. You can also freeze a cake frosted with this, and by the time it thaws, the grains will have smoothed out nicely.
June's Canada Cake Icing
This great icing is light and fluffy, and not all gorpey like a traditional buttercream. If you eat it right away, it will be a bit grainy from the sugar, but I like it that way. You can also freeze a cake frosted with this, and by the time it thaws, the grains will have smoothed out nicely.
Cooking Instructions
- 1
Make a roux from first three ingredients. Cook until thickened. Cool completely.
- 2
Beat together last three ingredients for about 8 minutes.
- 3
Add cooled roux to beaten icing, and beat longer, until fluffy.
- 4
Spread on cake. Feel free to sprinkle or dust or drizzle on top.
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