2 tbsp. boiling hot liquid
3/4 cup confectioners sugar
flavoring

For the boiling liquid, water, milk, fruit juice or cream may be used. Heat just to boiling.

Sift confectioners (also known as powdered or 10X) sugar and remove all lumps. If sugar is very lumpy, it may be pulsed in a blender or food processor.

Gradually add the sugar to the hot liquid until the mixture is of the right consistency to spread. After each addition of sugar, the mixture should be beaten well.

Add flavoring; pure vanilla, lemon, orange, almond extracts may be used, or rum, walnut liqueur, amaretto, kirsch, creme de menthe, limoncello, strega, anisette, or any fruit based liqueur may be used.

Coloring may be added; a few drops of green will nicely color a mint frosting, or red will make a pink for peppermint. Maraschino or grenadine syrups may be used as coloring, or beet juice will add a natural pink tint.

If the frosting seems too thin, add a few more spoons of confectioners sugar and beat as before. If the frosting is too thick to spread easily, a few drops of liquid should be added and the frosting should be again mixed thoroughly.

Spread the frosting onto the cake by using a spatula of knife dipped in hot water. This recipe makes enough frosting to cover a 3x3x8 inch cake.

For best results, spread frosting just before serving, or store frosted cake in an airtight container.

Submitted by: CM