| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies, Icings |
2 |
Cups |
INGREDIENTS
| 1/4 |
c |
Butter; softened |
| 4 1/2 |
c |
Icing sugar; sifted |
| 1 |
tb |
Vanilla |
| 4 |
|
To 5 tbsp milk or light cream |
| 1 |
ds |
Food colouring |
INSTRUCTIONS
1. Cream butter. Gradually stir in icing sugar. Add vanilla and a little
milk and continue stirring until smooth. Keep stiff if using pastry tube.
If spreading, thin with a few drops of hot water.
2. Separate into small bowls and tint with food colouring. While using,
keep covered with damp cloth to prevent drying out.
Will keep covered in fridge for several days.
Contributor: Recipes Only Nov/Dec 1983
Posted to recipelu-digest Volume 01 Number 311 by Cathleen
<catht@interlog.com> on Nov 26, 1997
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