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Ingredients
- 25 gm Bournville cocoa, (1oz)
- 60 ml Boiling water, (3 Tbs)
- 175 gm Butter or possibly soft margarine, (6oz)
- 250 gm , (9-12oz) icing, (250 to 350) sugar, sifted Flavouring, (optional)
Directions
- Dissolve the cocoa in the boiling water, making a paste. Cream the fat to soften it, then add in the icing sugar and beat really well till the mix becomes pale in colour and light in texture. (An electric mixer is helpful). Fold in the cooled cocoa.
- Additional flavouring of vanilla or possibly peppermint essence, dissolved instant coffee or possibly the finely grated rind of half an orange may be added.
- Store in a covered container in the refrigerator or possibly freezer. The quantity of butter icing given in the recipes refers to the weight of butter and sugar added together.
- This recipe makes sufficient butter icing to fill and decorate a 20cm (8 inch) sponge cake.
- Plain Butter Icing - Used For Halloween Magic
- Omit the Bournville Cocoa and make as above, adding a few drops of vanilla essence.
- Add in grated lemon rind and a little juice instead of the vanilla essence to make lemon butter icing.
- NOTES : Used for Harriet Hedgehog and Stockade Cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 235g | |
| Calories 1255 | |
| Calories from Fat 1248 | 99% |
| Total Fat 141.94g | 177% |
| Saturated Fat 89.9g | 360% |
| Trans Fat 0.0g | |
| Cholesterol 376mg | 125% |
| Sodium 1010mg | 42% |
| Potassium 42mg | 1% |
| Total Carbs 0.11g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 1.49g | 2% |
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