10 Luscious Frostings made to glorify the 10 Cakes Husbands like best

Chocolate Fudge Frosting

Combine in a saucepan 3 oz. chocolate, cut fine, 2¼ cups sugar, ¾ cup milk, 6 tablespoons Homogenized Spry, 3 tablespoons butter or margarine, 1½ tablespoons corn sirup, and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly for 2 min. (On a rainy or very humid day, boil mixture 2¼ min.) Cool to lukewarm, add 1½ teaspoons vanilla and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two square 8″ layers.

Prune Whip Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup brown sugar, firmly packed, ½ cup granulated sugar, ⅛ teaspoon salt, and 5 tablespoons unsweetened prune juice. Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, and beat until cool and thick enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, drained and cut in small pieces, 2 tablespoons almonds, blanched, chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 more tablespoons of almonds.) Yield: frosting for tops and sides of two 8″ layers.

Waikiki Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons canned pineapple sirup (drained from crushed pineapple), 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon vanilla, ½ teaspoon orange extract and beat till cool and thick enough to spread. Fold in ½ cup crushed pineapple. Yield: frosting for tops and sides of two 9″ layers.

Marshmallow Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 3 tablespoons light corn sirup, 4 tablespoons water, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, 12 and beat until cool and thick enough to spread. Just before spreading, fold in 1 cup marshmallows, cut in quarters. Yield: frosting for top and sides of 8″ x 12″ x 2″ loaf.

Best Seven-minute Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons cold water, 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon orange extract, ½ teaspoon almond extract and 2 marshmallows, cut in pieces. Beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.

Tawny Satin Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup granulated sugar, ½ cup brown sugar, firmly packed, 4 tablespoons water, 3 tablespoons dark corn sirup, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.

Lemon Cream Icing

In a mixing bowl blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, ⅛ teaspoon salt, ¼ teaspoon grated lemon rind and 1 tablespoon lemon juice. Beat in ½ cup sifted confectioners’ sugar. Add 5 tablespoons scalded light cream and 2½ cups sifted confectioners’ sugar, alternately, beating well after each addition. Tint delicately with a few drops of yellow coloring, if desired. Yield: frosting for top and sides of 8½″ tube cake.

Fantasia Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 4 tablespoons cold water, 3 tablespoons light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, ½ teaspoon almond extract, and beat until cool and thick enough to spread. Fold in 1 cup mixed candied cherries, citron, and dates, cut very fine, and 1 cup pecans, chopped fine and toasted. Yield: frosting for sides and tops of three 9″ layers.

Butterscotch Frosting

In a saucepan mix well 2 cups light brown sugar, firmly packed, 1 cup granulated sugar, 2 tablespoons light corn sirup, ¾ cup milk, ¼ cup Homogenized Spry, ¼ cup butter or margarine and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 2 minutes. (Boil 2½ min. on a rainy or very humid day.) Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.

Creamy Vanilla Frosting

Blend together 1 tablespoon Homogenized Spry, 1 tablespoon butter or margarine, ¾ teaspoon vanilla, and ¼ teaspoon salt. Beat in ½ cup sifted confectioners’ sugar. Add, alternately, 1½ cups sifted confectioners’ sugar and 3 tablespoons scalded light cream, beating well after each addition. Yield: frosting for top and sides of 4″ x 6½″ x 2¾″ loaf.

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