Lemony Icing
01-019
Group 1
Ingredient
KG
Granulated Sugar
0.300
Water
0.105
Cream of tartar
0.004
Egg white
0.140
APITO LEMON PASTE
0.005
Total Weight: 0.554
How to do it:
1. In a heavy saucepan, mix sugar and water.
2. Boil sugar mixture until it reaches 220°F. Start beating the egg whites at medium speed.
3. When temperature of sugar reaches 230°F, add cream of tartar then increase speed of mixer to high speed and continue whipping the egg whites.
4. When temperature of sugar reaches 240°F, remove sugar from heat and add to egg whites gradually in a stream line while whipping.
5. Continue mixing until all syrup is added.
6. Add Apito Lemon Paste and mix until well distributed.
7. Apply on cakes.
Yield: 1 recipe is good for 2 x 6” round cakes
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