Butter Frosting

Name: Butter Frosting
Yield: 1 servings
Ingredients: 1½ cup butter, preferably unsalted; 1 egg yolk; 1 cup confectioners’ sugar; Flavoring

From Boston Cooking-School cook book, 1896

Serves 1

Chocolate Butter Frosting: Add 0.5 square unsweetened chocolate, melted over hot water, and 0.25 teaspoon vanilla. Mocha Butter Frosting: Add 1.5 cup sugar and 1 tablespoon dry cocoa. Beat in strong cold coffee, drop by drop, until of desired consistency. Orange Butter Frosting: Add 2 tablespoons orange juice and the grated rind of 1 orange. Add more sugar if necessary.

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 283. The excerpt below is the record exactly as published.

BUTTER FROSTING 1% cup butter, preferably unsalted 1 egg yolk 1 cup confectioners’ sugar Flavoring

Cook this with the app: pantry check, scaling, and the assistant.