Instructions

1. Place the butter and lemon juice in a small saucepan over a gentle heat and stir with a wooden spoon until the butter has melted.
2. 2. Add 2 cups of the confectioner’s sugar and heat gently, stirring, until dissolved. When the mixture begins to simmer at the sides of the pan, increase the heat slightly and cook for 2 minutes until it boils gently; do not oveerboil at this stage or the icing will be too hard.
4. 3. Remove the pan from the heat and add 2 cups more confectioners’ sugar. Beat thoroughly with a wooden spoon, then turn the icing into a mixing bowl.
6. 4. Gradually mix in enough of the remaining confectioners’ sugar to give a soft dough. Turn the dough onto a surface dusted with confectioners’ sugar and knead until it is smooth. Add color, if using.
8. 5. Wrap the ball of icing in plastic wrap and store in the refrigerator for up to 6 weeks. To use, roll out and use as fondant molding paste.