50g/2 oz butter or margarine
45 ml/3 tbsp cocoa (unsweetened chocolate) powder 60 ml/4 tbsp milk 425g/15 oz icing (confectioners') sugar, sifted 5 ml/1 tsp vanilla essence (extract)
Method:
Melt the butter or margarine in a small pan, then stir in the cocoa and milk. Bring to the boil, stirring continuously, then remove from the heat. Gradually stir in the sugar and vanilla essence and beat until smooth.
More Icings and Fillings Recipes