Satin Icing

Instructions

1. Warm the fat and lemon juice in a pan until melted. Add 1 1/2 of icing sugar and heat gently, stirring until dissolved. When mix begins to simmer at the sides of the pan, increase heat slightly and cook for 2 minutes until it boils gently, do not over boil as icing will be too hard.
2. Remove from heat and add 1 1/2 cups icing sugar, beat thoroughly with a wooden spoon then put in a mixing bowl.
3. Gradually mix in enough icing sugar to give a soft dough.
4. Dust surface with with icing sugar and knead until smooth, add colourings and flavourings if needed.
5. Wrap in cling film, will keep in fridge for about 6 weeks.