This is how to make the most simplest icing for your cakes, cupcakes or whatever you choose! It spreads easy and it can be made thicker by adding more icing sugar if you wish. You can also add flavours such as peppermint, lemon zest or vanilla.
This recipe contains raw eggs. We do not recommend that young children, the elderly or those with immune deficiencies consume raw eggs. Be sure to keep the icing in the fridge at all times.
If you can find pasteurised eggs, using them minimises the risk of food-borne illness.