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CLASSIC BUTTER ICING
A super easy icing for cakes and cupcakes, with some delicious flavour variations for you to try.

CLASSIC BUTTER ICING

Ingredients

250g butter, cubed, at room temperature
Pinch of salt
450g pure icing sugar, sifted
½ tsp NOMU Vanilla Extract
1/4 cup (60ml) boiling milk

Directions

Place the butter in a large mixing bowl and beat with an electric mixer until creamy and paler in colour. Gradually add the icing sugar, alternating with the hot milk, and beat with an electric mixer until the mixture is very pale and fluffy. Add the salt and vanilla and mix.

Flavour variations:

  • ORANGE: Add 1 tbsp finely grated orange rind with the butter.
  • COFFEE: Dissolve 2 tbsp instant coffee granules in the milk.
  • CHOCOLATE: Reduce the icing sugar to 230g (1 1/2 cups) and omit the milk. Stir in 250g melted, cooled NOMU Decadent Hot Chocolate chunks.
  • DARK CHOCOLATE: Reduce the icing sugar to 300g (2 cups) and omit the milk. Sift in 2 tbsp NOMU Cocoa Powder and then stir in
    600g melted, cooled NOMU Decadent Hot Chocolate chunks.

Ingredients

250g butter, cubed, at room temperature
Pinch of salt
450g pure icing sugar, sifted
½ tsp NOMU Vanilla Extract
1/4 cup (60ml) boiling milk

Directions

Place the butter in a large mixing bowl and beat with an electric mixer until creamy and paler in colour. Gradually add the icing sugar, alternating with the hot milk, and beat with an electric mixer until the mixture is very pale and fluffy. Add the salt and vanilla and mix.

Flavour variations:

  • ORANGE: Add 1 tbsp finely grated orange rind with the butter.
  • COFFEE: Dissolve 2 tbsp instant coffee granules in the milk.
  • CHOCOLATE: Reduce the icing sugar to 230g (1 1/2 cups) and omit the milk. Stir in 250g melted, cooled NOMU Decadent Hot Chocolate chunks.
  • DARK CHOCOLATE: Reduce the icing sugar to 300g (2 cups) and omit the milk. Sift in 2 tbsp NOMU Cocoa Powder and then stir in
    600g melted, cooled NOMU Decadent Hot Chocolate chunks.

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