Violet Bakery’s violet icing



7 tbsp
whole milk, (100 g)
1 tbsp
violet syrup, such as Monin
3/4 cup plus 2 tbsp
unsalted butter, softened (190 g)
3 1/4 to 5 1/3 cups
icing sugar, (500 to 750 g)
1 tsp
fresh lemon juice


  • 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.



Chatelaine Cookies: How to make royal icing

Recipe Collections
Latest Recipes