The Vintage Chiffon Cake Site

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Frostings/Icings, etc.

Butter Icing

Cream together 2 cups confectioners' sugar,
1/4 cup butter. Stir in 2 tbsp. cream, 1 tsp. vanilla.
Add additional cream if icing appears too
thick. Makes enough for Large or Small Cake. For
more generous icing for the Large Cake, double the amounts of ingredients.

This recipe is also known as Basic Butter Icing.

Note: One version of this recipe, from an official print ad published after 1948, recommends substituting half of the butter with shortening.

Sources: Betty Crocker Chiffon Cake Recipes and Secrets, p. 13; Official print ad.