Yield: 2 cups
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 2 cups | Confectioner's sugar; sifted |
| 3 tablespoons | Sweet or sour cream |
| 1 teaspoon | Vanilla |
| \N \N | Vegetable food coloring |
| \N \N | . as desired |
Cream the butter and gradually work in ½ cup of the sugar, beating well, then add the remaining sugar alternately with the cream, still beating constantly. Finally add the vanilla and a very little coloring, if desired.
Fruit juices may be used in place of the cream, in which instance omit the vanilla. If orange juice is used add a slight grating of orange rind, or lemon rind with lemon juice.
** The WISE Encyclopedia of Cookery ** This household encyclopedia is copyrighted in 1948.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-03-95