Chocolate 'Butter' Icing
Quantity: Makes enough for topping or filling 8" round chocolate cake or 12 muffins.
Alternatively, use real chocolate instead of cocoa. I use the same amount of melted chocolate as marg, and four times as much icing sugar (eg. 75g marg, 75g choc, 300g icing sugar). Add a spoonful of soya milk if necessary.
25g (1 oz) cocoa (use double if you want it to be really chocolatey)
100g (4 oz) vegan margarine
About 300g (12 oz) icing sugar
1/2 tsp vanilla essence - optional
1. Beat the margarine until it is really soft.
2. Sieve the icing sugar and cocoa and beat it into the margarine a little at a time.
4. Add vanilla if you're using it. If you want to pipe your icing and it's too thick, add a little water or soya milk.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.