Ingredients :
- 85 g gold foil wrapped Stork Margarine block, softened (6 tablespoons)
- 250 g icing / powdered sugar (2 cups)
- 112 g dark chocolate, melted (most dark chocolate is dairy and soy-free)
- 1/2 tsp vanilla extract
- drizzle coconut milk
Method :
- Cream together the margarine and icing sugar
- Beat in the cooled, melted chocolate and vanilla
- Add the milk to adjust to required consistency
- This is enough to frost an 8 inch layer cake or 12 cupcakes
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