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The ingredients needed to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Provide 85 g of gold foil wrapped Stork Margarine block, softened (6 tablespoons).
- Use 250 g of icing / powdered sugar (2 cups).
- Provide 112 g of dark chocolate, melted (most dark chocolate is dairy and soy-free).
- Prepare 1/2 tsp of vanilla extract.
- Get of drizzle coconut milk.
Instructions to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Cream together the margarine and icing sugar.
- Beat in the cooled, melted chocolate and vanilla.
- Add the milk to adjust to required consistency.
- This is enough to frost an 8 inch layer cake or 12 cupcakes.
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