Frosting for every taste and occasion!
These all make roughly enough for the tops of two 9" cake layers.
Blend well: 2 C. confectioner's sugar and 1/4 C. soft butter. Beat in: grated rind and juice of 1 lemon, and 1 or more tsp. cream.
Place in top of double-boiler:
2 C. sifted confectioners sugar, 1 T. melted butter, 1 T. grated orange rind, 1/4 C. orange juice Place over hot water for 10 min. Beat until cool and a spreadable consistency.
Melt over a very low flame: 2 oz. chocolate. Add and melt 2 tsp. to 3 T. butter. Add 1/4 C. hot water, or cream, or coffee; 1/8 tsp. salt. Remove from.fire. When cool add: 1 tsp. vanilla. Sift and add 2 C. confectioner's sugar (or less), stir till a good consistency to spread. 1/4 C. cocoa may be substituted for chocolate. In that case combine it at once with the hot water and butter. One egg may be substituted for the hot water. Remove the icing from the fire before the egg is added.
Quick Caramel Frosting
Melt: 1/2 C. butter or oleo, Add: 1 C. brown sugar. Boil for 2 min., Add 1/4 C. milk.
Bring to boil, stirring constantly. Cool, then add: 1 3/4 - 2 C. powdered sugar (thin if necessary with cream). Blend well, and frost a cooled cake.
Combine, stir and heat in a double-boiler until smooth:
4 T. butter, 1/2 C. brown sugar, 1/8 tsp. salt, 1/3 C. evaporated milk.
Cool this slightly. Beat in to make a good consistency, 2 C. (more or less) confectioner's sugar. You may add: 1/2 tsp. vanilla or 1 tsp. rum and 1/2 C. chopped nuts.
Quick White Icing
Place in the top of a double-boiler, and beat until blended:
2 unbeaten egg whites, 1 1/2 C. sugar, 1/4 tsp. cream of tartar, 1 1/2 tsp. light corn syrup, 5 T. cold water. Place these ingredients over rapidly boiling water. Beat them constantly for 7 min. Remove from fire and add: 1 tsp. vanilla. Continue beating until the icing is the right consistency to spread.