Bygone Recipes – Cake Frosting

Ingredients

• 1 cup sugar (approx. 200g)
• ⅓ cup hot water (80ml)
• 1 teaspoon lemon juice
• 1 egg white
• ⅛ teaspoon cream of tartar
• 1 teaspoon vanilla

Method

1. Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla; stir until thick. Spread on cold cake.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ⅓ cup water (80ml)
• 2 egg whites
• 1 tablespoon lemon juice
• 1 teaspoon vanilla

Method

1. Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla; stir until thick. Spread on cold cake.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup brown sugar (approx. 200g)
• ⅓ cup cream (80ml)
• few grains salt
• 3 tablespoons caramelized sugar

Method

1. Boil sugar and cream till it begins to thread; add caramelized sugar and spread.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups brown sugar (approx. 400g)
• 1 cup thin cream (240ml)
• 1 tablespoon butter (14g)
• few drops vanilla

Method

1. Mix ingredients except vanilla, and boil without stirring until a soft ball can be formed; add vanilla. Beat until creamy. Spread.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 ounces Lowney’s Premium Chocolate (56g)
• ½ cup cream (120ml)
• 1 teaspoon melted butter (5g)
• 1 egg yolk
• 2 cups confectioner’s sugar (approx. 250g)
• ½ teaspoon vanilla

Method

1. Melt chocolate, add other ingredients, and spread on cake.
2. One cup chopped walnuts makes a chocolate walnut frosting.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup confectioners sugar (approx. 125g)
• 1 egg white
• 1 teaspoon flavoring
• ¼ cup Lowney’s Cocoa (approx. 25g)
• 1 tablespoon cream or milk
• 1 teaspoon butter (14g)

Method

1. Beat white of egg, sugar and cocoa for five minutes.
2. Add flavoring, milk and melted butter.
3. Spread on cake when cool.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup confectioner’s sugar (approx. 125g)
• 4 tablespoons strong coffee
• ¼ cup Lowney’s Cocoa (approx. 25g)
• ⅛ teaspoon salt

Method

1. Mix cocoa and sugar; add hot coffee.
2. Stir over fire five minutes.
3. Add salt and spread on cake.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup confectioner’s sugar (approx. 125g)
• 1 egg white
• 1 teaspoon flavoring extract
• ½ teaspoon lemon juice

Method

1. Mix ingredients and beat until thick.
2. Confectioner’s Frosting No. 2 – Same ingredients as Confectioner’s Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, or orange juice.
3. Coffee Frosting
4. Coffee frosting – add 2 tablespoons black coffee

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons milk, cream, or boiling water
• confectioner’s sugar
• flavoring extract
• 1 teaspoon lemon juice

Method

1. Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups sugar (approx. 600g)
• 1½ cups water (360ml)
• ¼ teaspoon cream of tartar
• flavoring

Method

1. Boil sugar and water until a soft ball can be formed.
2. Wash sides of saucepan with moist cheese cloth, as fast as the sugar crystallizes.
3. Pour on to marble.
4. When it begins to harden, work with a spatula until creamy.
5. Chill, flavor, melt, and use for frosting.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 1 cup sugar (approx. 200g)
• 2 squares Lowney’s chocolate (56g)
• 1 teaspoon vanilla
• ⅓ cup milk (80ml)

Method

1. Cook sugar, milk and chocolate six minutes; add butter; cook six minutes; add vanilla, and beat until of consistency to spread.
2. Fudge Nut Frosting – Add one cup shredded nuts to Fudge Frosting, just before removing from fire.
3. Cocoanut Frosting – Use rule for Fudge Frosting; add one cup shredded cocoanut.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 teaspoon granulated gelatine
• 1 tablespoon cold water
• ¼ cup boiling water (60ml)
• confectioner’s sugar
• 1 teaspoon vanilla

Method

1. Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread.
2. Flavor and use.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup maple sugar (approx. 170g)
• 1 cup boiling water (240ml)
• 1 egg white
• ⅛ teaspoon cream of tartar

Method

1. Boil sugar, water and cream of tartar until thread is formed.
2. Pour on to the beaten white, and continue beating until of consistency to spread.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 1¼ cups confectioner’s sugar (approx. 155g)
• ¼ cup flour (approx. 30g)
• 1 cup granulated sugar(approx. 200g)
• ¼ teaspoon salt
• 2 eggs
• 1½ cups scalded milk (360ml)
• ¼ cup strong coffee (60ml)
• 2 squares Lowney’s Premium Chocolate (melted) (56g)
• 1 teaspoon vanilla

Method

1. Cream butter; add confectioner’s sugar.
2. Beat eggs; add granulated sugar, flour, salt, milk, coffee and chocolate.
3. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter.
4. Use for filling and frosting for mocha cakes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chopped almonds (approx. 150g)
• 4 tablespoons sugar
• 1 cup sugar (approx. 200g)
• ⅓ cup boiling water (80ml)
• 2 egg whites

Method

1. Brown almonds in oven.
2. Caramelize four tablespoons sugar, add almonds, cool, and pound.
3. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• confectioner’s sugar
• 4 tablespoons orange juice
• 2 egg yolks
• grated rind one orange
• 1 teaspoon lemon juice

Method

1. Soak rind in fruit juice one half hour; strain; add remaining ingredients until of consistency to spread.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 egg whites
• 2 tablespoons lemon juice
• confectioner’s sugar
• flavoring

Method

1. To egg whites add three tablespoons sugar.
2. Beat five minutes, add sugar in small quantities, beating five minutes between each addition.
3. Continue thus until frosting is stiff enough to spread.
4. Use pastry bag and tube to decorate cake with this frosting.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 ounces Lowney’s Premium Chocolate (56g)
• ½ cup sugar (approx. 100g)
• 2 teaspoons butter (10g)
• ¼ cup milk (60ml)
• 1 teaspoon sherry wine, or ½ teaspoon vanilla

Method

1. Mix chocolate, add other ingredients, and cook until, when dropped in water, a soft ball is formed.

Title

Lowney’s Cook Book

Author

Maria Willet Howard