Liturgical Year : Recipes : Butter-Cream Icing

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

Details

Prep Time: N/A

Difficulty: N/A

Cost: N/A

For Ages: n/a

Origin:

show

Food Categories (2)

Feasts (0)

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