Yesterday, I made cake. I used our tried and tested chocolate cake recipe, the one that I've used over and over, and that always turns out well. But this time we tried a new icing, and it was just so head-over-heels fantastic that I wanted to share it here with you, just in case you wanted to turn somersaults too. It really is that delicious. Honest.
This is what you'll need:
250 g butter at room temperature, but not melted
3 cups icing sugar
1/2 cup cocoa powder
1 teas vanilla extract
4 tabs cream
This is what you do:
Cream butter in mixer on high speed until light and fluffy. While this is beating, sift icing sugar and cocoa together, and then add all at once to bowl, mixing on lowest speed (to avoid covering the room with sugary clouds) until combined. Add vanilla and cream, increase speed to medium and whip for three or four minutes until light and fluffy.
Be sure to make enough to taste-test a good dollop, because this icing is so good that you could just about forgo the cake and just eat it straight.
Why adulterated perfection with cake?