Icing is a sweet concoction made of varying combinations of butter, sugar and extracts. Dessert lovers use icing to top cakes, cookies and an assortment of desserts. The key to having the perfect finish on sweet desserts is to have smooth, lump-free icing. As cake and cookie makers know, getting that smooth texture can sometimes be challenging. Correct a batch of lumpy icing to get the texture and look you want. You may never throw out icing again
Place a sieve in a glass bowl. The bowl should be large enough to hold all of the icing once it is pressed through.
Scoop up the icing into the sieve using a rubber spatula. Push the lumpy icing through the sieve forcing the lumps to separate. Continue to add icing to the sieve and push the frosting through.
Set aside the sieve scraping off any smooth remnants from the bottom of the screen into the bowl.
Remove any lumps from the spatula with a paper towel. Scrape the frosting out of the glass bowl and place it in the piping bag. If spreading it on a cake or cookies, leave it in the bowl until you are ready to use it.
Sieve all your dry ingredients before mixing them to decrease your chances of having lumps.