100g/4 oz butter or margarine, softened 450g/1 lb icing (confectioners') sugar, sifted 60 ml/4 tbsp orange liqueur 15 ml/1 tbsp grated orange rind
Method:
Cream together the butter or margarine and sugar until light and fluffy. Beat in enough of the orange liqueur to give a spread-able consistency, then stir in the orange rind.
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