Ingredients:

• 3 cups icing sugar, sifted
• 2 tbsp castor or granular Sugar
• 5 tbsp thin Cream or whole fat Milk
• 75 gm white Butter

Method:

1. Sift icing sugar into a bowl. Keep aside.
2. Melt butter carefully in a pan.
3. Add milk and bring to just below simmering point (71 degrees C).
4. Simultaneously, heat castor sugar in another pan.
5. Pour into caramel and stir to dissolve.
6. Pour over icing sugar and beat till thick and creamy.
7. Spread over cake immediately.
8. Best served fresh.

Recipe courtesy of Saroj Kering