1. Put butter in a deep bowl.

2. Add flavouring and beat till smooth.

3. Add sugar, beat with a wooden spoon till well blended.

4. Add salt and lemon juice, beat again till light, white and smooth.

5. When spoon is lifted the icing lifted in a peak should hold.

6. Spoon into an icing bag, fit nozzle as required.

7. Pipe carefully over prepared cake.

8. Refrigerate if required to be used later.

Variations: Food colour and essence can be replaced with different flavour: For orange use orange, strawberry for pink, icecream for blue, etc.

Making time: 15 minutes
Shelflife: 2-3 weeks-frozen, 2 days refrigerated