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UNCOOKED FROSTINGS With confectioners' sugar... simplest of all.
Butter Icing For extra richness, add 1 egg yolk.
⅓ cup soft butter
3 cups sifted confectioners' sugar
about 3 tbsp. cream
1½ tsp. vanilla
Blend butter and sugar together. Stir in cream and vanilla until smooth. Makes frosting for two 8 or 9" layers or 13x9" oblong.
Chocolate Butter Icing
Make Butter Icing (above) — except stir 3 sq. unsweetened chocolate (3 oz.), melted, into blended mixture.
Mocha Butter Icing
Make Butter Icing (above) — except omit cream and vanilla and blend in 2 tsp. powdered instant coffee dissolved in 2 tbsp. hot water. Stir in a few drops water if too thick.
Browned Butter Icing
Make Butter Icing (above) — except brown butter in saucepan over medium heat until delicate brown. Blend with sugar.
Maple Butter Icing
Make Butter Icing (above) — except omit cream and vanilla and add ½ cup maple syrup.
Orange (or Lemon) Butter Icing
Make Butter Icing (above) — except omit vanilla, and in place of the cream, use orange (or lemon) juice. Blend in 1½ tbsp. grated rind for extra flavor.
Pineapple Butter Icing
Make Butter Icing (above) — except omit cream and vanilla. Stir in ⅓ cup well drained crushed pineapple.
Strawberry Butter Icing
Make Butter Icing (above) — except omit cream and vanilla. Stir in 3 to 4 tbsp. crushed fresh or frozen strawberries.
Cherry Butter Icing
Make Butter Icing (above) — except omit cream and vanilla. Stir in about ¼ cup maraschino cherry juice.
Peanut Butter Icing
¼ cup chunk-style peanut butter
3 cups sifted confectioners' sugar
¼ to ⅓ cup milk
Stir peanut butter, sugar and milk together until creamy. Makes frosting for two 8 or 9" layers or 13x9" oblong.
Decorating Icing
Tint as desired. To make roses, add more confectioners' sugar until icing is quite thick.
½ cup soft shortening (half butter, if desired)
8 cups sifted confectioners' sugar
½ cup cream (20% butterfat)
2 egg whites
1 tbsp. vanilla
Blend all ingredients at low speed on mixer; beat on high speed until fluffy. Makes 4 cups icing. 1½ times this recipe is needed to frost the tiered wedding cake (p. 170).
Rich Almond Frosting
½ cup soft butter
4½ cups sifted confectioners' sugar
1 unbeaten egg yolk
¼ tsp. almond flavoring
4 tsp. milk
Mix butter, sugar, egg yolk, flavoring and milk thoroughly. Stir over ice water until thick enough to spread. For top of 9" square cake, 13x9" oblong cake or especially nice on angel food cake.
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