\nYesterday I baked a red velvet cake for Valentine’s Day. Such a cake needs icing, of course – white icing. My kids don’t like cream cheese icing, so I decided to do a sugar-butter one so everyone would like it. Yet, I wasn’t sure how to proceed.<\/p>\n
\nI found a Martha Stewart recipe here<\/a>, which is what I went with, basically. I did introduce one or two tweaks.<\/p>\n \nI started by following the recipe literally, but soon decided it’s not necessary. I’d measured out 3\/4 cup of margarine (a stick of butter is a half cup), then began adding icing sugar, mixing as I went. I came to realize that I could just keep adding icing sugar until I was happy with the mix.<\/p>\n To everything sweet, I add salt: I went rogue and added, in total, about 1\/2 teaspoon.<\/p>\n I’d say a basic white icing recipe is 4-or-5:1 icing sugar to butter, possibly with around 1\/8 tsp salt for every cup of icing sugar.<\/p>\n Source:<\/p>\n bhg.com<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" Self-tutoring about baking: the tutor mentions a simple way to make white icing. Yesterday I baked …<\/p>\n