Pineapple Sherbert Frosting Recipe

2 tablespoons homogenized Spry
1 tablespoon butter
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups confectioners sugar
4 tablespoons canned pineapple juice
1 tablespoon scalded light cream

Blend first 4 ingredients. Beat in 1/2 cup sugar. Add cream alternately with remaining sugar, beating after each addition. Add only enough cream to make nice spreading consistency. Recipe makes enough frosting for tops in sides of two 8 inch round layers, or a 9 inch tube cake or 2 1/2 dozen cupcakes.

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