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
Food Categories (2)
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 icingRecipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985Subscribe to InsightsStay on top of the latest Catholic news and analysis from CatholicCulture.org.Store: We receive 5% of most Amazon purchases.
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