Web-only recipe - Brandy butter icing |
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This butter cream icing, a classic recipe from the Edmonds cookbook, is especially delicious on Christmas fruitcakes – with or without a layer of almond icing underneath. A small dob of it is also nice to top off a Christmas mince tart, instead of a pastry lid.
175g butter, softened
500g icing sugar, sifted
3 tablespoons brandy
2 teaspoons vanilla extract
Beat butter until smooth. Add icing sugar, brandy and vanilla and beat until light and creamy.
This recipe makes enough to generously cover a large cake all over.
Icing will keep well if stored in a cool place (3-4 weeks in the fridge).
Story: Sally Butters
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