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.