| Maple syrup butter icing |
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| Written by Tom SF Haines | |
| Thursday, 03 April 2008 | |
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100g unsalted butter, softened (Few second in microwave works fine.). 3 table spoons of icing sugar. 6 table spoons of maple syrup. Beat together the butter and icing sugar with a hand-held electric whisk until smooth. Gradually beat in the maple syrup until soft and creamy. Enough to ice one ginger parkin, unless its chopped into pieces, in which case 1.5x to 2x as much is needed. (Found this on internet some time ago, don't have original source.) |
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| Last Updated ( Sunday, 06 April 2008 ) |
