French Butter Frosting
From True food values and their low costs, 1916
For mocha frosting, use hot coffee instead of water and add powdered chocolate.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 48. The excerpt below is the record exactly as published.
French butter frosting is fine and it !s easiljH made. Take a quarter cup of fresh butter, twal cups of sifted confectioners' sugar, hot water a needed, and any desired flavoring. If you havefl no unsalted butter, wash good table butter. To^ do this heat a bowl and your hands in hot water, then chill, and, taking butter into bowl, work and knead it under cold water. Place butter between folds of a clean napkin and pat dry. Now cream the butter and sugar, adding a little hot water as needed
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