To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach
the right runny consistency.
Not exact matches
I just mixed half a cup of this icing sugar with around 3 tablespoons of nut milk to get it to the
right, slightly
runny,
consistency.
I chilled the undercooked mixture which turned out to be
runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the
right consistency.
If a little
runny, add a bit of powdered sugar until
right spreading
consistency is reached.
If the frosting gets too
runny, add a few tsp of sifted powdered sugar until it reaches the
right consistency for frosting (see picture above).
I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too
runny with those two substitutions, so I just add enough to get the
right consistency in the batter.)
If the frosting is too
runny, add more powdered sugar until it reaches the
right consistency.
About the frosting, I don't like it
runny and sweet so I used almost double the amount of butter to get the
right consistency.