2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
2 oz (50 g) plain block chocolate
1 tbsp milk
1 stick (8 tbsp) 4 oz (112 g) softened butter
2 oz (50 g) plain block chocolate
1 tbsp milk
method
1. Place the chocolate and milk in a basin over hot water stir until dissolved, then cool.
2. Sift the icing sugar and add gradually to the butter with the chocolate and milk.
3. beat until the icing is smooth and of a soft spreading consistency.
2. Sift the icing sugar and add gradually to the butter with the chocolate and milk.
3. beat until the icing is smooth and of a soft spreading consistency.
serving amount
enough for 2 layers in one 18—20cm cake
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