Rum chocolate frosting

Rum chocolate frosting

By
From
Baking
Makes
a 20 cm cake
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
90g dark chocolate
1/2 cup rum, plus extra if needed
640g icing sugar, sifted
60g soft butter

Method

  1. Melt the chocolate with the rum over a low heat. Add the icing sugar, 1 cup at a time, beating well after each addition. Beat in the butter. Add a little more rum, if necessary, to make a frosting of spreading consistency. Use to frost and fill chocolate cakes or gâteaux.
Tags:
baking
bakery
margaret
fulton
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