3/4 cup cold margarine
2 2/3 cup icing sugar
6 tbsp cocoa powder
2 tsp vanilla essence
Put margarine into a bowl.
Sift in icing sugar and cocoa powder.
Mix in vanilla essence with a wooden spoon.
Over a shallow sink of warm water, beat the mixture until it forms into a spreadable consistency.
Remove bowl from sink and your dairy-free butter cream icing is ready to use.
- After you add the vanilla essence, the mixture will still seem quite dry
- Make sure the water in the sink is not hot as the mixture will split if heated too far
- After you start forming a thick icing consistency, electric beaters can be used to get a smooth consistency.
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