Honey and Nut Butter Cream
|Unsalted butter||4 Ounce (100 g)|
|Icing sugar||1⁄2 Pound, sifted (225 g)|
|Honey||2 Teaspoon (10 ml)|
|Chopped nuts||15 Milliliter (1 tablespoon)|
|Finely grated lemon rind||2 Teaspoon (10 ml)|
1 In a bowl, put the butter and beat until soft.
2 Gradually beat in the icing (confectioners') sugar until the mixture is light and fluffy.
3 Stir in the honey, nuts and lemon rind, combine well.
4 The cream is ready to use at this stage, and can be frozen by transferring the mixture to a rigid container.
5 Seal the container, label and freeze.
6 Use as desired.
7 If frozen, thaw in the container at room temperature for 2 to 3 hours.