Catholic Recipe: Butter-Cream Icing
INGREDIENTS
- 1/4 cup butter, softened
- 4 cups confectioners' sugar, sifted
- 1 pinch salt
- 1/4 cup heavy cream
- 1 teaspoon or more vanilla extract, or 1 tablespoon instant coffee and/or 1 tablespoon cognac or rum
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Evelyn Vitz's no fail recipe. This delicious and simple recipe makes enough icing for the tops and sides of any standard cake. The flavor can be varied in several ways: see below.
DIRECTIONS
Cream the butter with a fork; add the sugar gradually, mixing well. Stir in the salt, cream, and desired flavoring. Mix thoroughly. If too thin, add more sugar; if too thick, add more cream.
Yield: about 2 1/4 cups of icing
Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985
Thu18 December
Today is the Second of the O Antiphons, O Adonai (O Almighty God/O Lord and Ruler). As Moses approached the burning bush, so we approach the divine Savior in the form of a child in the crib, or in the form of the consecrated host, and falling down we adore Him. "Put off the shoes from thy feet, for…
