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Ginger and Nut Cream Icing

4 tblspns. (2 oz.) Butter
2 tblspns. Chopped Ginger
2 Cups (10 oz.) Icing Sugar
1/2 tspn. Syrup from preserved ginger
1/2 tspn. Ginger Essence
2 tblspns. Chopped Nuts
Cream the butter, adding icing sugar gradually and beat until very light and fluffy. Add a few drops of top of milk, or cream, to bring to nice spreading consistency. Add ginger syrup or essence and fold in chopped nuts and chopped ginger.