Butter Cream, Cocoa and White
Work
⅓ cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners’ sugar and
½ teaspoon vanilla very gradually, and beat until very light.
Reserve 2 tablespoons mixture for decoration.
Divide remainder in two portions. To one portion add
1 tablespoon dry cocoa.
Whip
4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.