Festive, dependable, easy-to-make FROSTINGS · FILLINGS · SAUCES
Reading edition
Good frosting is the crowning glory of the cake
Fudge Frosting
3 squares Baker’s Unsweetened Chocolate 1½ cups milk 3 cups sugar Dash of salt 3 tablespoons light corn syrup 3 tablespoons butter 1½ teaspoons vanilla
Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.). Remove from fire. Add butter and vanilla. Cool to lukewarm (110°F.). Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake.
Seven Minute Frosting
2 egg whites, unbeaten 1½ cups sugar 5 tablespoons water 1½ teaspoons light corn syrup 1 teaspoon vanilla
Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously).
Burnt Sugar Frosting
Use the recipe for Seven Minute Frosting, substituting 2 tablespoons caramelized sugar syrup (page 9) for vanilla.
17
Snowy Lemon Frosting
Use the recipe for Seven Minute Frosting (page 16). Substitute 2 tablespoons lemon juice for 2 tablespoons water, and omit light corn syrup; and substitute ¼ teaspoon grated lemon rind for vanilla.
Butter Frosting
4 tablespoons butter 2 cups sifted confectioners’ sugar 3 tablespoons milk (about) 1 teaspoon vanilla Dash of salt
Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake, or 2 dozen cup cakes.
Chocolate Butter Frosting
4 tablespoons butter 2 cups sifted confectioners’ sugar ½ teaspoon vanilla Dash of salt 1½ squares Baker’s Unsweetened Chocolate, melted 4 teaspoons milk (about)
Cream butter; add part of sugar gradually, blending after each addition. Add vanilla, salt, and chocolate and mix well. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth.
Chocolate Wonder Frosting
3 ounces (1 package) cream cheese 2 to 3 tablespoons milk 2 cups sifted confectioners’ sugar 2 squares Baker’s Unsweetened Chocolate, melted Dash of salt
Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two 8-inch layers. Double recipe to cover tops and sides of two 9-inch layers.
Lady Baltimore Frosting and Filling
1½ cups sugar ½ teaspoon light corn syrup ⅔ cup boiling water 2 egg whites, stiffly beaten 1 teaspoon vanilla 6 figs, chopped ½ cup chopped raisins ½ cup chopped pecan or walnut meats
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240°F.). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling, add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. Makes enough frosting and filling to spread between two 9-inch layers and cover tops and sides of cake.
Orange Butter Frosting
3 teaspoons grated orange rind ½ teaspoon grated lemon rind 4 tablespoons orange juice 2 teaspoons lemon juice 3 tablespoons butter 1 egg yolk, unbeaten ⅛ teaspoon salt 3 cups sifted confectioners’ sugar
Add orange and lemon rind to fruit juice and let stand 10 minutes; strain if desired. Cream butter; add egg yolk and salt and mix well. Add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with fruit juice, until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or about 3 dozen medium cup cakes.
18
Hungarian Chocolate Frosting (Using egg yolks)
3 squares Baker’s Unsweetened Chocolate 1½ cups confectioners’ sugar 2½ tablespoons hot water 3 egg yolks 4 tablespoons butter
Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each addition. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or top and sides of 10 × 10 × 2-inch cake, or about 2 dozen cup cakes.
Custard Cream Filling
⅓ cup sugar 3 tablespoons Swans Down Cake Flour Dash of salt 1 cup milk 1 egg yolk, slightly beaten ½ teaspoon vanilla
Combine sugar, flour, and salt in top of double boiler; add milk and egg yolk, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, or until thick, stirring constantly. Cool; add flavoring. Makes enough filling to spread between two 9-inch layers.
Lemon Coconut Filling
1 cup confectioners’ sugar ¼ teaspoon salt 1 teaspoon grated lemon rind ¼ cup lemon juice 1 egg, slightly beaten 1 cup Baker’s Coconut, Premium Shred
Combine sugar, salt, lemon rind and juice, and egg in top of double boiler. Place over boiling water and cook 5 minutes, or until mixture is thick, stirring constantly. Remove from boiling water; add coconut, and cool. Makes enough filling to spread between two 9-inch layers, or to fill centers of about 9 cup cakes.
To fill cup cakes, remove cone-shaped piece from center of each cake; add filling and replace tops. Cover with whipped cream.
Chocolate Sauce
2 squares Baker’s Unsweetened Chocolate 2 cups milk ⅔ cup sugar 2½ tablespoons flour ⅛ teaspoon salt 2 tablespoons butter 1 teaspoon vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Add butter and vanilla. Makes 2½ cups sauce.
Fluffy Chocolate Sauce
Fold 4 tablespoons Chocolate Sauce into ½ cup heavy cream, whipped. Serve cold. Makes about 1¼ cups sauce.
Luscious Orange Sauce
½ cup sugar 3 tablespoons Swans Down Cake Flour Dash of salt ¾ cup water 1 egg yolk, slightly beaten 1 tablespoon butter ½ cup orange juice 2 tablespoons lemon juice ¾ teaspoon grated orange rind ¼ teaspoon grated lemon rind
Combine sugar, flour, and salt in top of double boiler; add water and egg yolk, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add butter, fruit juices, and rinds. Serve hot or cold. Makes 1½ cups sauce.
Butterscotch Hard Sauce
½ cup butter ½ cup brown sugar, firmly packed 1 tablespoon cream ½ teaspoon vanilla
Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add cream and vanilla and beat well. Makes 1 cup sauce.
19