Cask & Barrel

Confectioners’ Frosting

Mar
03

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Confectioners’ sugar, sifted, 2 cups
Hot water or milk, about 2 tablespoons
Vanilla or almond flavoring, 1 teaspoon

To confectioners’ sugar add hot water or milk gradually, until the frosting has a good spreading consistency; add flavoring.

Glossy Chocolate Frosting: Add 1 square (1 ounce) melted unsweetened chocolate to the frosting, or sift 3 tablespoons cocoa with the sugar.

Lemon Confectioners’ Frosting: Substitute lemon juice for 1 tablespoon of the water; add 1/2 teaspoon grated lemon rind.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

3 Responses to Confectioners’ Frosting

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