Steps
- 1
Sift icing sugar to incorporate air, remove any impurities and lumps if any.
- 2
Beat room temp margarine at high speed for about 5 mins in a dry bowl, stopping to scrape any that's on the side of the bowl. You'll notice a significant colour change from yellowish to palish.
- 3
Finally add icing sugar to margarine in 3 batches. Add in a tbs at a time if the cream feels hard to spread. Add in your flavouring last then colour if desired.
- 4
This is how I used my batch. Enjoy
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