4 tblspns. (2 oz.) Butter
2 tblspns. Chopped Ginger
2 Cups (10 oz.) Icing Sugar
Cream
1/2 tspn. Syrup from preserved ginger
OR
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. |
