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.