Japanese frosting

Yield: 1 servings

Measure Ingredient
½ cup Butter
2 cups Icing sugar
2 eaches Egg whites
\N \N Flavoring
\N \N Food coloring

Cream butter. Gradually stir in ½ cup icing sugar, beating until smooth. Set aside. Beat egg whites until stiff but not dry.

Gradually beat in 1 cup of the icing sugar. Combine both mixtures and continue adding the icing sugar until you get a good spreading consistency. Add desired flavor and colorings. Should be stiff enough to hold it's own shape. Makes enough for a large layer cake.

(This is the best icing I have had....next to cream cheese icing....

8-} This is my standby.) Origin: Sharon Stevens Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 12-06-94

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