A delicious mint chocolate icing. The icing is rich enough to cut the dark chocolate taste of the glaze. You can double this recipe easily.
Brenda Benzar Butler
4 cups (750g) icing sugar
125g butter, softened
1/8 teaspoon salt
1 teaspoon mint essence
4 tablespoons milk
60g dark chocolate
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Directions Preparation:10min › Ready in:10min
In a large bowl, cream 1 1/3 cups (250g) sugar with 125g butter or margarine and salt. Blend essence, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into icing until desired spreading consistency is reached.
Melt and stir chocolate and 2 tablespoons butter or margarine together in a microwave or in a double boiler.
Using a pastry bag, pipe a scalloped rim of icing around the top of the cake. Pour the chocolate glaze over the top of the cake. Chill until glaze has set.