Lemon Icing - cooking recipe

Ingredients

1 stick margarine
1 box 4x powdered sugar
juice and grated rind of 2 lemons

Preparation

For each cup of heavy cream, mix 1 teaspoon unflavored gelatin and 2 tablespoons cool water.
Heat over low heat until melted. Cool to room temperature. Whip the cream until it begins to mound. Slowly add gelatin in steady stream while still beating.
When the cream stiffens, it is ready.