Sugar Icing

For a simple plain icing add 1 tablespoon of water or milk to 1 cup of icing sugar. Combine thoroughly. Gradually add 1 more tablespoon of liquid at a time, until the desired consistency is achieved. If icing becomes too thin, sprinkle a little more sugar in until right. Substitute lemon or lime juice for a tangy icing.Chocolate icing can be made by adding 1/3 cup cacao or cocoa powder to sugar before adding liquid. To make a wonderful passionfruit icing, mix in the pulp of 1 or 2 fruits after the 1st tbsp of water. Add a little more liquid after passionfruit if needed.To make a wonderful butter icing of frosting, combine 2 cups of icing sugar and 125 g of soft butter. Mix with a wooden spoon or electric beater until the mix is light and creamy, before beating in the milk.Finish with a dash of vanilla bean extract. Icing sugar can also be used to dust pastries, baked goods and desserts. Simply rub sugar through a fine sieve with the back of a spoon to sprinkle over desserts for the perfect finishing touch.

	Avg Quantity per 30g serving	Avg Quantity per 100g
Energy	510 kJ/ 120 kcal	1700 kJ/ 400 kcal
Fat, Total - saturated	0.5 g 0.5 g	0.5 g 0.5 g
Carbohydrates - sugars	30 g 29.4 g	100 g 97.9 g
Fibre	0.5 g	0.5 g
Protein	0.5 g	0.5 g
Salt	0.01 g	0.01 g

Store in an airtight container in a cool, dry place, away from direct sunlight.

Up to 24 months when stored as above.