Butter Icing

INGREDIENTS

500 g softened butter
1 kg icing sugar, sifted
2-3 tbsp milk
1-2 tsp almond or vanilla essence, if wished

This is sufficient quantity for icing a 25cm Traditional Christmas Fruit Cake.

METHOD

1. Beat the butter until it has become quite pale in colour. This will take about 10 minutes.

2. Gradually beat in the icing sugar. Add sufficient milk to make a soft icing that you can spread onto the cake. Flavour if wished with the almond or vanilla essence. Once iced with butter icing, eat the cake within the month. Keep it in an airtight container.

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