Plain Butter Cream Icing
|Prep time||10 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe|
|Misc||Pre-preparable, Serve Cold|
Plain butter cream icing.
- 60g butter or Nuttelex (at room temperature)
- 3/4 cups pure icing sugar (sifted)
- 1/2 - 1 tablespoon milk or milk-substitute (at room temperature)
|1.||With an electric mixer beat the butter until it is smooth and pale.|
|2.||Add 1/2 tablespoon milk and the icing sugar. Beat until light and fluffy.|
|3.||Add a little extra milk if a smoother consistency is required.|
Low Chemical / Failsafe
This recipe makes enough icing to cover a small cake or a batch of cup cakes, depending on how thick it is applied.