|Softened butter||1⁄4 Cup (4 tbs)|
|Sifted sugar||3 1⁄2 Cup (56 tbs), firmly packed|
|Salt grains||1⁄16 Teaspoon (A Few)|
|Strawberry juice||4 Tablespoon, strained|
|Berries||1⁄2 Cup (8 tbs), sliced|
Cream butter thoroughly, and gradually blend in 3 cups of the sugar and salt, adding strawberry juice and cream from time to time to produce a smooth spreading consistency.
Spread on cake, saving out part of the icing.
Add rest of sugar to make the mixture stiff enough to hold its shape.
With pastry tube, make rosettes on top of cake and garnish with slices of strawberry.
Makes icing for two 8-inch layers, 16 decorated, or 33 undecorated small cup cakes.