Makes enough for a large layer cake
¼ cup butter, margarine or shortening
2 ½ cups sifted icing sugar
3 to 4 tablespoons milk
1 tsp vanilla or almond extract
Instructions
Beat and cream butter for a few minutes. Gradually add sifted icing sugar and milk alternately; stir until the frosting has a good spreading consistency. Add more icing sugar or milk if necessary. Flavor and color as desired. Vanilla flavoring is good.
Variations:
White icing: Use shortening and almond flavoring if you want a white icing.
Filling: Between the layers of your cake, spread a layer of apple jelly or apricot jam or your favorite jam and then spread frosting over the whole cake.
Marilyne
Ingredients¼ cup butter, margarine or shortening
2 ½ cups sifted icing sugar
3 to 4 tablespoons milk
1 tsp vanilla or almond extract
Instructions
Beat and cream butter for a few minutes. Gradually add sifted icing sugar and milk alternately; stir until the frosting has a good spreading consistency. Add more icing sugar or milk if necessary. Flavor and color as desired. Vanilla flavoring is good.
Variations:
White icing: Use shortening and almond flavoring if you want a white icing.
Filling: Between the layers of your cake, spread a layer of apple jelly or apricot jam or your favorite jam and then spread frosting over the whole cake.
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