Yield: 2 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
1 cup | Icing sugar |
1 \N | Egg beaten |
2 tablespoons | Orange juice |
1 teaspoon | Orange rind finely grated |
Cream the butter, add the sugar and beat until light and fluffy.
Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy.
Serve immediately. Yields about 1½ cups.
From the book "Canadian Christmas Cooking" by Rose Murray