This icing (frosting) is straightforward to make. It pours smoothly onto the cake, making it the perfect finishing touch for your favourite cakes. With just a few simple ingredients, it spreads beautifully and adds a rich, chocolaty layer of sweetness.
This recipe should be sufficient for an 20cm (8″) cake, and will have some left over if adding it to a ring cake (as pictured).
Ingredients
- 50g (2oz) softened butter
- 1 cup icing sugar, sifted
- 2 tbsp cocoa powder, sifted
- 2 tbsp boiling water
Method
- Beat together the butter and icing sugar
- Beat in cocoa
- Add the boiling water and beat until creamy.
Pour it onto your (cooled) cake, spreading as necessary.
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