2 to 3 oz or 50 to 75g icing sugar as required
2 oz / 50g butter
Cream the butter by beating it until it is light and fluffy, then beat in the icing sugar until the desired texture and sweetness is reached.
Beat in the flavouring.
Butter-cream icing can be kept for up to three weeks in the refrigerator.
1 oz / 25g melted plain chocolate(not cooking chocolate)
1tsp cocoa powder
1 tsp instant coffee powder
1 tbsp orange juice
1 drop vanilla essence