Fillings, Frostings and Icings
BOILED CHOCOLATE FROSTING
- 2 ounces chocolate,
- ½ cup cream,
- 2 whites of eggs,
- Vanilla,
- Powdered sugar.
Boil chocolate and cream and when cool add vanilla. Beat the whites to a stiff froth, add powdered sugar until stiff enough to cut. Combine the two mixtures, beat and spread.
CARAMEL FROSTING
- ¾ pound maple sugar, scraped,
- ¾ pound brown sugar,
- Butter, size of an egg,
- 1½ cups cream.