Corner Brook Mystry Icing

by Judy Goulden
(Dartmouth N.S.)

1 cup boiling water
1 dessert spoon white sugar
2 rounded dessert spoons (Birds) Custard Powder
1 tsp vanilla
Put aside to cool
Cream 1/2 lb butter
1/2 cup white sugar small amounts at a time

Add cooled custard mixture


Thank you Judy for submitting this recipe. I will have to try this icing, it looks like it will be good!

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