Butter Cream Icing
From Royal cook book, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 27. The excerpt below is the record exactly as published.
Butter Cream Icing 14 cup butter 14% cups confectioner’s sugar cream 14 teaspoon flavoring extract Cream butter. Sift sugar; add gradu- ally to butter, working in well. Add few drops of cream at a time to make good consistency to spread. Add flavoring. Coffee Butter Icing 1 recipe Butter Cream Icing 114-2 tablespoons strong Chase & Sanborn’s Coffee Make the butter icing, using coffee in- stead of cream. Use vanilla extract. Chocolate Butter Icing 1 recipe Butter Cream Icing 11% squares unsweetened chocolate, melted Make the butter icing; add melted _ chocolate last, beating in well. Add more cream if necessary to make smooth, creamy consistency. Orange Icing 1 recipe Butter Cream Icing grated rind 1 orange pulp and juice 4% small orange Make the butter icing, using orange pulp and juice instead of cream. Add grated rind with sugar. Omit all flavoring extracts. Cream Fondant Icing 2 cups confectioner’s sugar 4% cup cream f 144 teaspoon flavoring extract Sift sugar; add cream slowly, beating well. When thoroughly blended add flavoring. Vanilla, maple, almond:or rose Sou may be used. Spread thinly on cake. Mocha Icing 3 tablespoons butter 3 cups confectioner’s sugar
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