Red Velvet Cake Icing
3 tablespoons cornstarch
1 cup milk
2 sticks margarine
1 cup sugar
1 teaspoon vanilla
Cook cornstarch and milk in a double boiler and stir constantly (mixture must not be lumpy). After mixture thickens, cool completely. In separate bowl, cream margarine, sugar, and vanilla; then add to first mixture and beat until fluffy. (Note: if you’re very careful, you can cook cornstarch and milk mixture in the microwave instead of a double boiler, but stir often. Remember, it must not be lumpy.)
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Copyright © 2010 by Barbara Colley
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Library of Congress Card Catalog Number: 2009936254
ISBN: 978-0-7582-5629-4
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