Successful Baking for Flavor and Texture: Tested Recipes

by Martha Lee Anderson

3. Add vanilla. Beat until smooth.

Amount: 1 cup [See page 8]

QUICK BUTTERSCOTCH FROSTING

2 tablespoons granulated sugar

¼ cup boiling water

2½ cups confectioners sugar

¼ cup milk

2 tablespoons butter

1. Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it spatters. Stir until sugar is dissolved.