|Sifted sugar||3 Cup (48 tbs), firmly packed|
|Egg white||1 , slightly beaten|
|Softened butter||1⁄3 Cup (5.33 tbs)|
|Melted cocoa butter||2 Teaspoon|
|Top milk/Cream||2 Teaspoon|
Add 1 cup of sugar to the egg white and blend.
Add butter, flavoring, salt and cocoa butter and blend thoroughly.
Add remaining sugar and milk alternately.
If mixtuure is too stiff for use in pastry tube, a few more drops of milk may be added.
Decorative motifs may be prepared a few days ahead of time and placed on a sheet of waxed paper and allowed to dry out on the surface.
Even the amateur can make simple but effective motifs by using star tubes of different sizes and pressing this icing out into "stars" or "roses" onto waxed paper.
After studying the directions that accompany the pastry tubes or watching some skilled person, one can soon learn with practice to make "sweet peas," "lillies of the valley" and all other desired decorations.
These motifs may be pressed right onto the frosted cake or made ahead on paper and transferred to frosted cake.
A few drops of color may be added if desired.