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Browned Butter Icing

ingredients

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)

method

1. Heat the butter or margarine until nut-brown.

2. Remove from the heat and add the salt.

3. Beat the sugar and cream into the butter alternately, blending well after each addition.

4. Continue beating until the icing is cold, creamy, and thick enough to spread.

For a stiffer icing, use a little less cream.

What did you think?

3 people have helped to review this recipe. Thankyou!

Lovely
posted by hannah smith @ 07:49AM, 1/06/09
Oh i must say this really does sound simply lovely! my daughter will love this very much, though i think i may not use all the double cream, seems as shes a bit of a fatty!! never mind!! thanks for the recipe!!
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