- 2 cups icing sugar (approx)
- 1 tablespoon butter (see note)
- 1 tablespoon milk
- 1 teaspoon vanilla essence or extract
- 1-2 tablespoons cocoa powder
Place the butter, milk and vanilla in a small saucepan and slowly melt over a low heat. Do not let it boil.
Once the butter has melted remove from the heat. Using a spoon or a small palette knife (I prefer to use a knife) mix in one cup of the icing sugar and the cocoa powder. The mixture will be a little dry and lumpy.
This is the point where you start adding water tablespoon at at time. Alternately add water and the rest of the icing sugar until you get a smooth, spreadable mixture. If the mixture is too wet add a bit more icing sugar. Add a little more water if the mix is too dry.
This is a very forgiving recipe so don't worry if it takes some time to get the consistency right - just keep adding water or icing sugar until it smooth and spreadable. The icing should be firm enough that it clings to the knife, bit not so firm that it look dry.
Once you're happy with the icing spread it onto your slice or cake. Here it is on the Weetbix Slice with a little coconut sprinkled on top before the icing set.
NOTE: It's important to use pure butter as the icing will not set if an oil-based butter substitute is used.
Vanilla Icing - use the same method, but omit the cocoa powder.
Lemon Icing - using the same method. Omit the cocoa powder and use lemon essence in place of vanilla.
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