2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
1/2 tsp vanilla essence
1 tbsp milk
1 stick (8 tbsp) 4 oz (112 g) softened butter
1/2 tsp vanilla essence
1 tbsp milk
method
1. Mix the vanilla essence with the milk
2. Sift the icing sugar and add gradually to the butter with the 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 milk
3. beat until the icing is smooth and of a soft spreading consistency.
serving amount
enough for 2 layers in one 18 = 20 cm cake
rate this recipe
8.4
out of 10
51 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
