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FROSTINGS

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Set in a pan of ice water and beat until stiff
with an electric mixer or rotary beater. Add
more sifted icing sugar, if necessary.

Yield: Frosts an 8” or 9” square cake. Double
the recipe to fill and frost an 8” or 9” layer cake.

125 Chocolate Fudge Frosting
Melt together

2 squares unsweetened chocolate
2 tablespoons butter or margarine

Add

1 cup sifted icing sugar

14 cup cream or evaporated milk

Few grains salt
Beat with a spoon until smooth. Place over low
direct heat and stir until mixture bubbles well
around the edges. Remove from heat.
Add

1 teaspoon vanilla
Then gradually add

1 cup sifted icing sugar
Beat until smooth after each addition.
Then set in a pan of ice water, stirring occa-
sionally, until thick enough to spread.
Yield: Sufficient icing for an 8” or 9” square

cake. Double the recipe to fill and frost an
8” or 9” layer cake.

126 Boiled Frosting

(Mountain Cream Frosting)

Combine in a saucepan
2 cups sugar
14 teaspoon cream of tartar
22 cup water

Stir over low heat until sugar is dissolved.

Bring to a boil and cook, without stirring, until
syrup reaches 245° or will spin a 6” to 8”
thread. Remove from heat.

Beat to soft peaks
2 egg whites

As soon as the syrup stops bubbling, pour it
gradually in a thin stream into the beaten
whites. Beat with an electric mixer or rotary
beater while adding the syrup and then con-
tinue beating until the frosting is of spreading
consistency. 7

Then fold in

1 teaspoon vanilla

Yield: Fills and frosts an 8” or 9” layer cake.

VARIATIONS:

(a) Chocolate Boiled Frosting

Prepare as for Boiled Frosting. Then fold in 2
squares unsweetened chocolate which have
been melted and cooled.

(6) Peppermint Boiled Frosting

Prepare as for Boiled Frosting, substituting 6
to 8 drops peppermint extract for the vanilla.

127 Seven-Minute Frosting

Combine in top of double boiler
34 cup sugar
14 teaspoon cream of tartar
Few grains salt
3 tablespoons cold water
1 unbeaten egg white
Place over rapidly boiling water and beat con-
stantly with an electric mixer or rotary beater
until the frosting is stiff enough to stand in
peaks. (This will take from 4 to 7 minutes.)
Scrape sides and bottom of pan occasionally.
Remove from heat and fold in
14 teaspoon vanilla
Yield: Frosts an 8” or 9” square cake. Double
the recipe to fill and frost an 8” or 9” layer
cake. This will take a slightly longer beating
time over rapidly boiling water.

VARIATIONS:
(a) Spiced Seven-Minute Frosting

Prepare as directed above, adding 14 teaspoon
cinnamon and \% teaspoon ginger or 4 tea-
spoon nutmeg to the sugar.

(6) Peppermint Seven-Minute
Frosting

Prepare as for Seven-Minute Frosting, sub-
stituting 3 or 4 drops peppermint extract for
the vanilla. Tint a pale green, if desired.

(c) Chocolate Seven-Minute Frosting

Prepare as for Seven-Minute Frosting. Then
carefully fold in 1 square unsweetened choco-
late which has been melted and cooled.

(d) Seafoam Seven-Minute Frosting

Prepare as for Seven-Minute Frosting, sub-
stituting 1 cup lightly-packed brown sugar for
the granulated sugar. Omit the cream of tar-
tar. Replace the vanilla with 1% teaspoon
maple flavouring, if desired.

Bake easier, bake better with Purity Pre-Sifted Flour 55