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)
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
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.