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1½ cups
Easy
Published 1966
Melt the butter, add the granulated sugar and the cream, and stir thoroughly. Bring the mixture to a boil, stirring. Cool to room temperature.
Add the confectioners’ sugar a little at a time, until the frosting is of spreading consistency. Stir in the vanilla. Add a drop or two of food coloring to tint the frosting any desired color. Use immediately.