Put butter in a deep bowl.
Add flavouring and beat till smooth.
Add sugar, beat with a wooden spoon till well blended.
Add salt and lemon juice, beat again till light, white and smooth.
When spoon is lifted the icing lifted in a peak should hold.
Spoon into an icing bag, fit nozzle as required.
Pipe carefully over prepared cake.
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
Making time: 15 minutes
Shelflife: 2-3 weeks-frozen, 2 days refrigerated