  Frostings ORANGE COCONUT FROSTING3 tablespoons butter 2 cups confectioners sugar ¼ cup orange juice ¾ cup grated coconut 1. Cream butter until very soft. 2. Add sugar gradually, thinning with orange juice to spreading consistency. Beat until smooth. 3. Beat coconut into frosting. Amount: 1½ cups FOAMY SAUCE½ cup butter 1 cup confectioners sugar 2 egg yolks ¼ cup brandy 2 egg whites 1. Cream butter until light and lemon colored. 2. Gradually add sugar, beating until light and fluffy. 3. Add egg yolks, one at a time, beating until well blended. 4. Add brandy. Place in upper part of double boiler over simmering water and cook until thickened, stirring constantly. 5. Pour slowly over egg whites which have been stiffly beaten. Blend gently but thoroughly. Serve immediately. Amount: 2 cups MAPLE CREAM FROSTING½ cup maple syrup 1 pound confectioners sugar ¼ cup butter, melted ¼ cup milk Dash of salt 1. Heat maple syrup to boiling and cook 3 minutes. 2. Combine sugar, butter, milk and salt. 3. Add syrup and beat until light and thick. 4. This makes sufficient frosting to generously cover tops of two 9-inch layers. BUTTER FROSTING4 tablespoons butter 2 cups confectioners sugar 2 tablespoons milk 1 teaspoon vanilla 1. Cream butter until very soft. 2. Add sugar gradually, thinning with milk until it is of spreading consistency. 3. Add vanilla. Beat until smooth. Amount: 1 cup {uncaptioned} QUICK BUTTERSCOTCH FROSTING2 tablespoons granulated sugar ¼ cup boiling water 2½ cups confectioners sugar ¼ cup milk 2 tablespoons butter 1. Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it spatters. Stir until sugar is dissolved. 2. Cream butter until soft. Add ½ cup of confectioners sugar. Then add sugar syrup, beating well. Add remaining confectioners sugar gradually, thinning with milk to a spreading consistency. FLUFFY FROSTING1 cup sugar 2 egg whites 4 tablespoons cold water ¼ teaspoon cream of tartar Dash of salt ½ teaspoon vanilla 1. Combine sugar, unbeaten egg whites, water, cream of tartar and salt in upper part of double boiler. 2. Place over boiling water and beat constantly with rotary type beater until frosting will stand in peaks, or about 7 minutes. Add vanilla last. Amount: 3 cups SOFT CHOCOLATE FROSTING1 cup confectioners sugar 1 egg Dash of salt 2 squares (2 ounces) unsweetened chocolate ½ teaspoon vanilla 1. Gradually add sugar to the slightly beaten egg. Beat until smooth and light. 2. Add salt and melted chocolate, blending well. Add vanilla. Cool before spreading. 3. This makes sufficient to cover tops and sides of an 8 × 8 inch loaf cake. LEMON FILLINGJuice and grated rind of 1 lemon ½ cup sugar ¾ cup water 2½ tablespoons cornstarch 2 tablespoons water 1 egg yolk 1. Combine lemon juice, rind, sugar and ¾ cup water. Slowly bring this mixture to boiling point. 2. Make a smooth paste of cornstarch and the 2 tablespoons of water. Add slowly to syrup, stirring constantly. Cook until mixture is thick and clear, or about 5 minutes. Remove from heat. 3. Add small amount to slightly beaten egg yolk. Beat vigorously. Return to remaining mixture and blend well. Cool. Amount: 1½ cups |
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