Ingredients
50g butter
100g icing sugar
This is enough to make 12 butterfly cakes or fill a 15-18 cm / 6-7 inch cake (double the quantity if you are covering the top of the cake)
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Instructions
Cream fat, gradually add icing sugar and cream together.
To flavour the icing you can use any of the following
Few drops vanilla essence
Few drops almond essence
Finely grated rind orange/lemon and 1 x 5 ml spoon (1 tsp.) orange/lemon juice.
2 x 5 ml spoon (2 tsp.) coffee essence or tsp of coffee granules mixed with 1 tsp of hot water (coffee butterfly cakes are shown in the photo)
25 g (1 oz) melted chocolate.
2 x 5 ml spoon (2 tsp.) cocoa and 1 x 2.5 ml spoon (½ tsp.) vanilla essence.
Note: If you add liquid to the icing you may need a little (10g-20g) more icing sugar to stiffen it back up.You could also add a few drops of food colouring.
You can use butter icing for butterfly cakes, or fill and/or cover a sandwich or loaf cake!
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