CAKES AND FROSTINGS

BUTTER FROSTING

Ya cup soft butter CREAM... .butter until aun. Add 1 cup icing moet — _
— cream thoroughly. (If icing sugar is lumpy, put throu
; cups icing ae sieve). 7
pide , pistes ret ADD...... flavouring and 1 tablespoon cream. Beat thoroughly.
3 tablespoons cream or ses es remaining sugar and cream alternately continuing to —
beat well.

top milk, warmed

(Cold milk will cause
curdling)

YIELDS .. .sufficient frosting for: top and sides of an 8” or 9”
square cake or top and sides only of 8” or 9” round layer
cake or top of 24 cupcakes.

Notes: 1. To frost top only of an 8-inch square cake use 4 above
recipe.
2. To fill and frost an 8-inch round layer cake use 114 times
above recipe.

3. To fill and frost a 9-inch round layer cake use double
above recipe.

CHOCOLATE BUTTER FROSTING
Melt 114 ounces (114 squares) unsweetened chocolate over hot water

and add after first cup of sugar has been added. Reduce vanilla to
14 teaspoon and increase cream to 4 tablespoons.

MOCHA BUTTER FROSTING

Sift 2 tablespoons cocoa with sugar. Use 3 tablespoons strong cold
coffee instead of cream. Reduce vanilla to 14 teaspoon.

ORANGE BUTTER FROSTING

Use 3 tablespoons orange juice instead of cream, and 14 teaspoon
lemon extract and 2 teaspoons grated orange rind for flavouring.

BUTTERSCOTCH FUDGE FROSTING

1 cup brown sugar MIX..... brown sugar and milk in saucepan. Heat, stirring fre-
Ys cup milk quently, until sugar is dissolved. Allow mixture to boil two
minutes. Add butter. Remove from heat and let syrup

1 tablespoon butter cool until lukewarm.

% cup icing sugar BEAT....syrup until creamy (it should still be soft and spready).
VY teaspoon vanilla Gradually beat in the icing sugar. If icing sugar is lumpy,
put through sieve. Add vanilla and continue beating until

cold and of right consistency to spread.

YIELD. . .Sufficient frosting for an 8” square cake.
Note: 1. If frosting is too soft, add more icing sugar. If frosting has
been boiled too long, fudge will become hard. Milk or

cream may be added gradually to bring icing to the right
consistency.

BROWNED BUTTER ICING

Y3 cup butter HEAT....butter in saucepan over medium heat until delicately
3 cups icing sugar browned. Remove from heat.

3 tablespoons cream BLEND. ..in icing sugar. (If icing sugar is lumpy, put through
sieve).
1 teaspoons vanilla
P Bes co ek in cream and vanilla and beat until smooth.

YIELD .. .Sufficient to fill and frost a 9” layer cake.