Adding Kremelta keeps the icing firm during warm weather. This makes enough to cover the sides and top of a 20-23cm cake.
Ingredients
70 g | Butter |
70 g | Kremelta |
2 cups | Icing sugar, sifted, use a gluten-free one if you are intolerant |
1 tsp | Vanilla essence/extract |
2 Tbsp | Milk, brandy or orange juice |
Directions
- Slightly soften butter and Kremelta then cream together, until smooth.
- Beat in icing sugar, 1 cup at a time, until smooth. Add vanilla essence and enough liquid to make the icing spreadable.