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Icing, Vienna

Beat six ounces of fresh butter to a cream, add to it half a pound of icing sugar, a dessert-spoonful of brandy, and one of maraschino or other liqueur. Work this with a wooden spoon until creamy, and colour it if desired. This icing does not dry like the ordinary icing, but remains creamy. It can be squeezed on cakes and pastry through a forcing bag to form any required design or motto.