In these economic times, sometimes old recipes are best. My aunt used this recipe during the 1920's
- 1 lb
- butter, unsalted, room temperature
- 12 oz
- evaporated milk
1Slowly add the evaporated milk to the butter. Cream the ingredients until smooth.
2This will last about one month in the refrigerator. If you want a thicker butter for baking decrease the evaporated milk to 8 ounces