|125 g||butter — room temperature|
|250 g||icing sugar|
|5 ml||vanilla — essence|
Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
Spread on the unrolled Swiss roll then roll up again to serve.
Recipe reprinted with permission of Julie Donald.