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.
Hungarian Chocolate Frosting
(Using egg yolks)
3 squares Baker’s Unsweetened Chocolate
1½ cups confectioners’ sugar
2½ tablespoons hot water