Frosting

Ingredients

• Cream 4 tablespoons butter
• add 3-4 cup sifted confectioners’ sugar
• Add 1 teaspoon vanilla
• 3 squares of bitter chocolate, melted
• 1-4 teaspoon salt
• Beat two egg whites until stiff, but not dry.

Method

1. 1

   Cream butter, add confectioners’ sugar and blend.

2. 2

   Add vanilla, melted chocolate, and salt.

3. 3

   Beat egg whites until stiff, then add confectioners’ sugar gradually, beating until stiff.

4. 4

   Fold this mixture into chocolate part, only enough to blend, spread on sides and top of cake.

As published

This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 7. The excerpt below is the record exactly as published.

frosting. Old-Fashioned Custard Filling Combine 1-2 cup sugar, 3 tablespoons flour, and 1-4 tsp. salt in top of double boiler. Add 11-2 cups milk gradually, and stir until mixed. Put over boiling water and cook 10 min- utes, stirring constantly. Take small amount of cooked mix- ture and pour over 2 slightly beaten egg yolks, stirring well; return to boiler and cook about 2 minutes longer, stirring constantly. Add 1 teaspoon vanilla and cool. If deeper yellow is wanted, add a few drops of coloring. Spread bountifully be- tween layers of cake, then cover with frosting. Frosting Cream 4 tablespoons butter, add 3-4 cup sifted confectioners’ sugar and blend. Add 1 teaspoon vanilla, 3 squares of bitter chocolate, melted, and 1-4 teaspoon salt. Beat two egg whites until stiff, but not dry.

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