INGREDIENTS
125g soft butter OR margarine OR a mixture of the two.
490ml icing sugar.
pinch of salt.
50ml finely chopped preserved ginger.
milk.
5ml vanilla essence.
METHOD
Using an electric beater cream the butter/margarine, icing sugar, salt, finely chopped preserved ginger and enough milk to make a mixture of spreading consistency.
Stir in the vanilla essence.
