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Butter Cream, Cocoa and White

Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 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.