Recipe

Method

1. Sift the cooca and 100g of the icing sugar into a bowl. Bring the cream to a simmer and whisk into the cooca mixture. It will appear grainy at first but keep whisking and it will smooth out. Once smooth set asside and allow to cool to room temperature

2. Place the butter, salt and remaining icing sugar (sifted) into a mixing bowl and beat until smooth and fluffy. Then add the vanilla and beat again.

3. Put the mixer onto a slow speed and gradually add the cocoa and cream mixture a spoonful at a time. Once it is all mixed in bring up the speed of the mixer to medium for 1 minute.

Use as needed and when required for your cupcakes.

Recipe Tester Notes: This is well worth the time and makes a great tasting icing. It can be a bit runny at first but it sets well (but die to this dont wait too long if putting sprinkles on the cake)