Date: Thu, 4 Apr 1996 21:40:16 -0300
From: Lisa Johnston <ejohn03@emory.edu>
Beat butter and sugar until smooth. Add salt and vanilla. Beat, divide and
color. If icing becomes too stiff, add a few drops of water. Icing can be
kept for several days in refrigerator in a sealed container. Allow to reach
room temp before using. NOTES
: Consistency is between the decorator and royal icings.
MC-RECIPE@MASTERCOOK.COM
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