Makes enough to fill and cover a one 20cm /8 inch cake
100g/4oz White chocolate
225g/8oz Icing sugar
Melt the chocolate in a pan with half butter, take off the heat and add all ingredients until you get soft peaks. Ice your cake.
I put my cake in the fridge afterwards to cool down the chocolate quickly so its sets your icing. Does not go rock hard but it keeps its shape well.
perfect for cupcakes. If you want it thinner or thicker just add more milk or icing sugar.
Next time I will add raspberries as decoration or strawberries as this would ge very well.