|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sifted confectioners sugar||3 Pound (12 Cups)|
|Egg whites||5 , unbeaten|
|Light cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Vanilla extract||2 Teaspoon|
Add salt and part of the sugar gradually, blending after each addition.
Add remaining sugar, alternately with the egg whites first, then with the cream, until of the right consistency for spreading.
Beat after each addition until smooth.
Add vanilla, and blend (While frosting cake, keep bowl of frosting covered with a damp cloth to prevent excessive evaporation.)
Makes 5 cups, or enough to frost one 10 x 10 x 2-inch cake and two 8 x 8 x 2-inch cakes and to decorate.