An updating recipe on the Borscht I make for Ukrainian/Orthodox Christmas. Change it how you like it.
Just a chop and mix. Since every vegetable is a different size, I used weight instead of measures for the most part.
I always use this for Birthday Cakes. It holds a good from, and takes colouring really well. It is a lot of butter, so don’t go too crazy, otherwise you’ll get bathroom issues. C. just eats the icing, and tries to give the cupcake to whoever is closest.
I have made this for my entire life. Every winter, when lemons are in season,, we would make an enormous batch. It stores exceedingly well because it is so acidic. You can mix in the syrup to your own taste. Don’t let anyone tell you how much is too much. You know yourself.
It’s a solid icing to use on cookies. It’s slightly glossy and looks great. I hate using raw eggs, because of salmonella possibilities,but egg replacers work just as well.