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Note: One version of this recipe from an official print ad omits the cooking oil and adds water:
Browned Butter Icing: Melt, then keep over low heat until
golden brown 1/4 cup butter. Remove from heat. Blend in
2 cups sifted confectioners' sugar, 2 tbsp. cream, 1 1/2 tsp.
vanilla. Stir in 2 tbsp. hot water. Stir vigorously until cool
and of a consistency to spread. (If it gets too thick to
spread, warm slightly over hot water.)
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 14; Official print ad.