|Butter/Shortening||1⁄2 Cup (8 tbs)|
|Icing sugar||3 Pound|
|Cream||1⁄4 Cup (4 tbs)|
|Vanilla extract/Almond extract||2 Teaspoon|
Cream butter, and add salt.
Work in part of sugar gradually, blending well; add a little egg white and more sugar, continuing to alternate until egg whites are used up.
Then continue to add sugar, alternately with cream, until mixture reaches spreading consistency (a little more or less cream may be necessary to adjust texture).
Beat well after each addition to make smooth mixture.
Add vanilla last, and blend well.
Makes about 5 cups, enough to cover 1 10" x 10" x 2" layer or 2 8" x 8" x 2" layers, plus enough to decorate with garlands or similar ornaments.
Note: While you are decorating Cake, keep frosting covered with damp cloth, so that it stays moist for spreading.