Lime Icing

24 April 2009

You know that banana cake I made a while back with the very very lovely cream cheese icing? Well, it turns out that this lime icing (original recipe found here) goes with the banana cake even better. Lime with banana? Oh yeah, baby!

banana cake with lime icingI gave it a try since I didn’t have any cream cheese, but always have limes on hand. And happily, I also had some sweetened condensed milk (Milk Maid brand – that’s what’s available here) as well as whipping cream.

Whipping cream… That’s a bit of a story in and of itself. πŸ˜€ Oh, the joys of living in a place that does not consume much whipping cream. πŸ˜€

I can get large cartons of whip topping (1 liter) – you know, the edible oil byproduct of the petroleum industry stuff. It doesn’t have the taste and texture I’m going for, and yes, I can tell the difference. πŸ™‚

Whipping cream, local manufacture, comes in tiny little yoghurt-type containers (200 or 25 ml containers) that’s frequently clotted. I’m not talking gone bad – I’m talking the naturally occurring bacteria has transformed it into clotted cream. Great stuff, just not a whippable form. πŸ™‚

Ah, but I can also get a small UHT container, 250 ml, of whipping cream. I would prefer fresh, but need not solid, so this is what I’m now getting when I buy it without a specific purpose in mind. Since it’s a UHT, it’s good for several months, so no problem tossing it in the fridge until the mood strikes me…

Our sweetened condensed milk doesn’t necessarily come in the same sizes as the cans available in the US or wherever the person who wrote the recipe was from, so first stop was figuring out the size of the can. And since it was going to be easier to deal with a portion of the can by weight rather than volume, I converted the recipe to weight. Here goes:

Lime Icing


  • 464 grams (2 cups) whipping cream
  • 396 grams (1 can) sweetened condensed milk
  • 120 grams (1/2 Cup) fresh squeezed lime or lemon juice


  1. Whip cream till stiff.
  2. In separate bowl, mix the sweetened condensed milk and lime or lemon juice.
  3. Fold into whipped cream.

I used key limes one time and a mix of lemons and key limes another time. Both were fabulous. I’m sure lemon juice alone would be equally terrific.

banana cake with lime icingFolding the lime juice/sweetened condensed milk into stiff whipping cream is not my forte. I don’t think I have the folding knack. Hey, can I use that excuse to get out of doing laundry? πŸ˜‰ The resulting mixture, for me, is rather more gloppy, but it does stiffen up a tad in the fridge. On the other hand, I made it on 34-35C days…

This was not too sweet nor too sour. The proportions were, to me and Fahim, perfect and absolutely delightful.

If you give this a try, I’d love to hear how this works out for you. πŸ™‚

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3 Responses

  1. #1

    WOW, check out how thick that icing is in the top pic! That’s my kind of cake! (I definitely shouldn’t have read this when I still have an hour until my lunch break though!)

    Jen’s last blog post..The Publishing Industry – If you’re not with us, you’re against us… (or, Support a Debut Writer Month)

  2. #2

    This looks delicious! I googled how to make whipping cream if you didn’t have cream and couldn’t come up with any solutions for you. Looks like you have made the best of the situation and come up with fabulous icing.

  3. #3

    Um, Jen, with this icing, I’d actually prefer it even thicker, honestly. πŸ™‚

    Steve, the whipping cream we have available works, so I’m not complaining. Too much. πŸ˜€

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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