Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

FROSTINGS

Cocoa Frosting No. 1

• 1 cup confectioners sugar
  1 egg white
  1 teaspoon flavoring
  ¼ cup Lowney’s Cocoa
  1 tablespoon cream or milk
  1 teaspoon butter

Beat white of egg, sugar and cocoa for five minutes. Add flavoring, milk and melted butter. Spread on cake when cool.

Cocoa Frosting No. 2

• 1 cup confectioner’s sugar
  4 tablespoons strong coffee
  ¼ cup Lowney’s Cocoa
  ⅛ teaspoon salt

Mix cocoa and sugar; add hot coffee. Stir over fire five minutes. Add salt and spread on cake.

Rich Chocolate Frosting

• 2 ounces Lowney’s Premium Chocolate
  ½ cup sugar
  2 teaspoons butter
  ¼ cup milk
  1 teaspoon sherry wine, or
  ½ teaspoon vanilla

Mix chocolate, add other ingredients, and cook until, when dropped in water, a soft ball is formed.

Chocolate Frosting

• 2 ounces Lowney’s Premium Chocolate
  ½ cup cream
  1 teaspoon melted butter
  1 egg yolk
  2 cups confectioner’s sugar
  ½ teaspoon vanilla

Melt chocolate, add other ingredients, and spread on cake. One cup chopped walnuts makes a chocolate walnut frosting.

Note.—Confectioner’s sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk.

Boiled Frosting No. 1

• 1 cup sugar
  ⅓ cup hot water
  1 teaspoon lemon juice
  1 egg white
  ⅛ teaspoon cream of tartar
  1 teaspoon vanilla

Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla; stir until thick. Spread on cold cake.

Boiled Frosting No. 2

• 1 cup sugar
  ⅓ cup water
  2 egg whites
  1 tablespoon lemon juice
  1 teaspoon vanilla

Follow rule for cooking [Boiled Frosting No. 1.]

Confectioner’s Frosting No. 1

• 1 cup confectioner’s sugar
  1 egg white
  1 teaspoon flavoring extract
  ½ teaspoon lemon juice

Mix ingredients and beat until thick.

Confectioner’s Frosting No. 2

Same ingredients as [Confectioner’s Frosting No. 1], omitting vanilla, and flavoring with strawberry, raspberry, or orange juice.

Confectioner’s Frosting No. 3

• 3 tablespoons milk, cream, or boiling water
  confectioner’s sugar
  flavoring extract
  1 teaspoon lemon juice

Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use.

Caramel Frosting No. 1

• 1 cup brown sugar
  ⅓ cup cream
  few grains salt
  3 tablespoons caramelized sugar

Boil sugar and cream till it begins to thread; add caramelized sugar and spread.

Caramel Frosting No. 2

• 2 cups brown sugar
  1 cup thin cream
  1 tablespoon butter
  few drops vanilla

Mix ingredients except vanilla, and boil without stirring until a soft ball can be formed; add vanilla. Beat until creamy. Spread.

Chocolate Frostings

See [p. 282].

Coffee Frosting

• Confectioner’s Frosting No. 1
  2 tablespoons black coffee

Follow directions for [Confectioner’s Frosting No. 1].

Fudge Frosting

• 2 tablespoons butter
  1 cup sugar
  2 squares Lowney’s chocolate
  1 teaspoon vanilla
  ⅓ cup milk

Cook sugar, milk and chocolate six minutes; add butter; cook six minutes; add vanilla, and beat until of consistency to spread.