| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Frostings |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
|
Whole Box Powdered Sugar; Sifted, 1 Lb. |
| 1/4 |
c |
Light Cream |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
1. cream butter well; gradually add about half the sugar, blending well.
2. beat in two tablespoons of cream and vanilla stirred together.
3. Gradually blend in remaining sugar.
4. Add enough of remaining cream and vanilla to make frosting spreadable.
Frosts two 8 or 9" layers.
NOTES : For creamier frosting, beat in one egg instead of two tablespoons
cream. After adding remaining sugar, beat in cream to spreading
consistency.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
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