Updated Apr 3, 2018Chatelaine
- MEASURE out the whole milk into a bowl and stir in the violet syrup.
- IN the bowl of an electric mixer, beat the butter and 1 ¾ cups of the confectioners’ sugar until smooth. Gradually add the milk mixture, scraping the bottom of the bowl as needed. Add another 1 ¾ cups of confectioners’ sugar and mix on low speed for at least 3 minutes (set your timer). Add the lemon juice and more sugar as needed until you get the right consistency.
Excerpted from The Violet Bakery Cookbook by Claire Ptak. Copyright © 2015 by Claire Ptak. Photographs copyright © 2015 by Kristin Perers. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
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