9 ounces butter or margarine
24 ounces powdered sugar, sifted
1 tablespoon vanilla
1/2 cup hot water
Yield: 1 1/4 quarts
1. Heat butter in sauce pan until golden brown.
2. Add sugar to butter and blend.
3. Add vanilla and water. Beat until of spreading consistency. Add more water if necessary.
Notes: This amount will ice 8 dozen 1 1/2-inch cookies. If used for cake, increase by one-fourth.
24 ounces powdered sugar, sifted
1 tablespoon vanilla
1/2 cup hot water
Yield: 1 1/4 quarts
1. Heat butter in sauce pan until golden brown.
2. Add sugar to butter and blend.
3. Add vanilla and water. Beat until of spreading consistency. Add more water if necessary.
Notes: This amount will ice 8 dozen 1 1/2-inch cookies. If used for cake, increase by one-fourth.
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