Today I was in the mood to bake something and experimented with a new icing recipe with honey to compliment from my No Work Yellow Sheet Cake recipe that I already posted. This honey-lemon icing is a creamy delight with just enough of a lemon accent to properly pay tribute to organic raw honey.
The margarine for any icing recipes will never work if it’s labeled spread. You will get a soupy mess no matter how much confectioners’ sugar you add. Just be careful and always avoid the word “spread” on those margarine packages if you plan on creaming. This happens because there is too much water added to that product.
My Honey-Lemon Icing
3-1/2 cups confectioners’ sugar
2 tablespoons margarine (not spread)
1 tablespoon zested lemon peel
2 tablespoons Organic Raw Honey
1/4 cup milk
1 teaspoon vanilla
Cream everything until it’s a nice spreading texture. You can spread your icing on your cooled cake thin and store any extra in your refrigerator or freezer for another smaller cake or cupcakes or just use it all.
|This is before cutting my No-Work Yellow Sheet Cake with Honey-Lemon Icing.|