Ingredients:
Unsalted butter - 20 g
Biscoff spread - 60 g
Icing sugar - 20 g
Unsweetened Cocoa powder - 5 g
Fresh Cream - 1 tsp
Method:
- In a bowl add in butter and sugar and cream well.
- Add in biscoff spread and cocoa powder and mix well.
- Add in fresh cream and whip to stiff peaks.
- If it is too thick add in cream to adjust consistency.
- This is just enough to cover and frost a mini cake.
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