Makes enough to generously cover a 9 inch cake.
200g icing sugar
100g room temperature butter or vegan margarine.
Mix until smooth; in a stand mixer or an electric beater or old fashioned elbow grease and a wooden spoon. If it’s a little on the stiff side, add a drop or two of milk or other non-dairy alternative.
If you make a large cake with two layers, use 300g icing sugar and 150g butter/margarine.
To make chocolate icing, add 4 tablespoons cocoa powder and a teaspoon of milk/non-dairy alternative, more if needed.
Stork behaves much like butter but if you use a softer margarine like Pura, start with half the quantity of butter and slowly add more until you reach the right consistency. A softer icing is generally fine for spreading on a cake but it will need to be stiffer if you plan to pipe it.