Lemon Cream Icing
In a mixing bowl blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, ⅛ teaspoon salt, ¼ teaspoon grated lemon rind and 1 tablespoon lemon juice. Beat in ½ cup sifted confectioners’ sugar. Add 5 tablespoons scalded light cream and 2½ cups sifted confectioners’ sugar, alternately, beating well after each addition. Tint delicately with a few drops of yellow coloring, if desired. Yield: frosting for top and sides of 8½″ tube cake.