Ingredients:

• 3 tbsp – butter, softened.
• 2 cups – icing sugar, sifted.
• 2-3 drops – Pineapple essence.
• 4 drops – yellow colour.
• 1 pinch – salt.
• 4-5 drops – Lemon juice.

Method:

1. Put butter in a deep bowl. Add flavouring and beat till smooth.
2. Add sugar, beat with a wooden spoon till well-blended.
3. Add salt and lemon juice. Beat again till light, white and smooth.
4. When spoon is lifted the icing lifted in a peak should hold.
5. Spoon into an icing bag. Fit nozzle as required.
6. Pipe carefully over prepared cake.
7. Refrigerate if required to be used later.

Recipe courtesy of Saroj Kering