Recipe Rewind » Frostings/toppings

Butter Cream Frosting (1953)

Laurie — Sun, 20 Sep 2009 14:06:52 +0000

1/4 C. soft butter
2 C. sifted XXXX sugar (confectioner sugar)
1/4 t. salt
1 t. vanilla
2 T. cream
1 T. corn syrup

Cream butter until very smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Gradually work in the cream, then the corn syrup to produce a smooth spreading consistency. Spread on cake. Sufficient for two 8 inch layers.

I didn’t have cream so I used Skim milk and frosting still came out great!

This is from The Modern Family Cookbook by Meta Givens (1953)

Chop Suey Ice Cream Topping

Laurie — Sat, 21 Feb 2009 05:09:38 +0000

This recipe came from Doerflinger’s Ice Cream counter ( a department store in La Crosse, WI). The store and restaurant have been gone for many years now.

1 C. chopped dates
2 C. water
2 C. white sugar
1 C. white Karo syrup
1/2 t. salt
1/2 t. Mapeline flavoring
1/2 C. chopped pecans or walnuts

Bring dates and water to boil and boil for a few minutes. Add syrup, sugar and salt and bring to a hard boil. When cool, add flavoring and chopped nuts. Serve over ice cream.

Rocky Road Frosting

Laurie — Sat, 13 Jun 2009 02:26:29 +0000

2 (1 oz. squares) unsweetened chocolate
1/4 C. water
2 C. sifted powdered sugar
1/2 C. chopped walnuts
2 C. tiny marshmallows
1/4 C. butter
1 t. vanilla

In a small saucepan, place chocolate, 1 C. marshmallows, water and butter. Heat over low heat, stirring until blended. Cool. Add sugar and vanilla. Beat until smooth and slightly thick–about 2 minutes. Stir in rest of marshmallows and nuts.

From the kitchen of Ella Meyer