enough to cover two 20 cm cakes
1/2 stick (2 oz) 50 g softened butter or margarine
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
1/3 - 1/2 (us) cup (75 - 100 ml) double cream (heavy cream)
1 tbsp (15 ml) spoon vanilla essence
1. Cream the butter or margarine with the salt.
2. Sift the icing sugar.
3. Heat the cream to just under boiling point
4. Beat the sugar and hot cream into the butter alternately, blending well after each addition
5. Beat in the essence. Continue beating until the icing is cold, creamy, and thick enough to spread.
For a thicker icing use a little less cream
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