The Australian Women’s Weekly Food Magazine
VIENNA CREAM
125g butter
1½ cups icing sugar 2 tablespoons milk
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar; mixture should be smooth and easy to spread with a spatula.