Make sure the boiling water in the base isn’t touching the bottom of the icing pot, as this can lead to a more granular icing.
For Marguerite Cake, I double this recipe, ice the cake generously, then store leftover icing in an airtight container, in the fridge. For a treat, spread it on a muffin or graham wafer. It keeps for a couple of days.
This icing elevates any cake to a fancy dessert.