Spiked Royal Icing

4 tablespoons butter
1 cup confectioners sugar
cognac to taste


Mix butter with confectioner’s sugar. It will be dry. Moisten with a tablespoon of cognac. Add more sugar, butter, and cognac as needed to arrive at a somewhat stiff, pipe-able texture. It will soften as you handle the pastry bag. If you don’t want to use cognac, 1 t. of another flavoring and a little milk can be used instead.