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Catholic Recipe: Butter-Cream Icing


  • 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 


Prep Time: N/A

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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.


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