Light Butter Cream
Added by Earthmum | Tue 18 May 2010 @ 15:27
this is a recipe out of my Nans war time cookery book, I still use it all the time in a Victoria sponge.
25gms Icing Sugar
1 tbls milk
1 tbls hot water
Whip together butter and Icing sugar until smooth, then whisk in the milk. It will curdle but by slowly adding boiling water it will become smooth.
This recipe takes a lot of whisking, and you must take care with how much water you add, just a few drips at a time, I often find I don\'t need the full spoonful. Believe it or not this is enough to fill a 7\" cake, though I do add jam as well.