This icing stays soft and is good for topping cakes or cookies
This recipe makes about 1 cup
2 cups confectioners’ sugar
1/4 cup of soft butter
3 or more teaspoons of cream or Half & Half
Zest of 1 Key Lime
1 Tablespoon of Kermit’s Key Lime juice
Combine the confectioners’ sugar and the softened butter. Blend well.
Adding 1 teaspoon at a time, beat in 3 or more teaspoons of cream or Half & Half.
Add, Key lime zest and juice and fold into the icing.
Note: For a subtler Key Lime flavor, coarsely grate the rind of a Key Lime, wrap the grated rind in cheesecloth, and wring the Key Lime oil into the sugar, before it is blended. Stir the oils into the sugar and let stand for 15 minutes or more - - long enough for the oil to be fully infused into the sugar.