Covers an 7" cake (see Chocolate Steam Cake recipe)

Ingredients:

• 60g butter, softened.  450
• 115g icing sugar, sifted.  460
• 40g Bournville cocoa powder, sifted.  164
• 75ml double Elmlea.  334
• 1 tsp vanilla essence.  17

Method:

1. Whisk butter until fluffy.
2. Add icing sugar, cocoa, vanilla and cream and whisk to firm peaks.
3. Spread over top and sides of cake.
4. Store in fridge upto 5 days.

Description: Mild with a creamy and fluffy feel.