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Recipes Tried and True/Cake Fillings and Icings

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"The only way to have a friend is to be one."

 

CAKE FILLINGS AND ICINGS

 

BOILED ICING

Boil one cup granulated sugar gently, without stirring, until it threads quickly when lifted with a spoon; turn slowly into stiffly-beaten white of one egg; beat until stiff enough to spread; add one-fourth teaspoonful of any prepared extract.

 

BOILED MAPLE SUGAR FROSTING

  • ½ lb. maple sugar, or 1 cup brown sugar,
  • 1 cup boiling water,
  • White of 1 egg,
  • ⅛ teaspoon cream tartar,
  • ½ teaspoon vanilla.

Prepare same as boiled icing.

 

BUTTER FILLING

  • ½ lb. butter,
  • 1 cup sugar,
  • 1 tablespoon vanilla,
  • 1 teaspoon cocoa,
  • 2 eggs.

Cream butter and sugar; add vanilla, cocoa and stiff beaten whites. This is enough to place between and on top of layers.

 

CHOCOLATE FILLING

  • 1 cup clear coffee,
  • ½ cup sugar,
  • Butter size of small egg,
  • 1 teaspoon cornstarch, (with a little water)
  • ½ cake grated chocolate,
  • ½ teaspoon vanilla.

Mix altogether, except vanilla. Cook for a few minutes and add vanilla. When cool spread on cake.

 

CHOCOLATE ICING

  • 1 cup boiling water,
  • ⅓ of ½ lb. butter, chocolate,
  • 1½ cups sugar,
  • 1 teaspoon flour,
  • 1 teaspoon butter.

Boil water, chocolate, sugar, and add flour well mixed with butter. Boil till thick. Add flavor and spread.

 

CHOCOLATE ICING

Boil ½ cup cocoa, ¾ cup sugar with ¼ cup water until it threads.

 

CHOCOLATE ICING

Same as vanilla, adding two ounces bitter chocolate melted carefully in pot. Flavor with vanilla.

 

CREAM FILLING

  • ⅞ cup sugar,
  • ⅓ cup flour,
  • ⅛ teaspoon salt,
  • 2 eggs,
  • 2 cups scalded milk.

Mix first four ingredients and gradually pour into milk. Cook fifteen minutes in .double boiler, stirring constantly until thick. Cool and flavor.

 

FIG FILLING

  • 1 lb. figs,
  • 1 cup boiling water,
  • ½ cup sugar,
  • Juice of ½ lemon.

Chop figs. Mix altogether and cook until a smooth paste. Let cool before using.

 

ICE CREAM CAKE FILLING

Boil three cups sugar in one cup water to a thick syrup; beat the whites of three eggs to a stiff froth and gradually pour the boiling syrup over it, stirring vigorously. Season with vanilla, lemon or orange juice and beat until cool.

 

LEMON FILLING

Grate whole of one or two lemons, mix with one-half cup powdered sugar and beaten whites of two eggs.

 

LEMON ICING

Add grated rind and one tablespoonful lemon juice to one tablespoonful boiling water or milk and one cup confectioners' sugar.

 

MAPLE ICING

Cook one cup brown sugar, two tablespoonfuls water, one and one-half teaspoonful vinegar, until it strings or threads. Pour this into the well-beaten whites of two eggs, stirring constantly and then beat about three minutes. Spread on cake and allow to stand a few hours before using.

 

ORANGE FILLING

  • ½ cup sugar,
  • 2 tablespoons flour,
  • ¼ cup orange juice,
  • ¼ teaspoon lemon juice,
  • Orange rind,
  • 1 teaspoon butter,
  • 1 egg.

Cook in double boiler. Stir constantly until thick. When cool it is ready for use.

 

ORANGE ICING

Add grated rind of one-half orange, two tablespoonfuls orange juice, to one cup confectioners' sugar, a little at a time, until thin enough to spread; also one teaspoonful lemon juice.

 

STRAWBERRY ICING

Beat together one cup strawberries, one white of egg and one cup sugar. Spread on cake and eat at once.

 

VANILLA ICING

Beat whites of one egg well with one-half cup powdered sugar; add little vanilla and spread with knife dipped in cold water.