 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A delicious icing from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Makes enough to frost tops and sides of two 8 layers. Cooking time is approximate. Ingredients:
2 cups maple sugar (or faux maple sugar) |
1/8 teaspoon salt |
1 cup cream or 1 cup evaporated milk |
1/2 cup nuts, finely chopped (preferably butternuts) |
Directions:
1. Combine all ingredients except nuts in a saucepan.
2. Cook to 234F (soft ball stage).
3. Cool to lukewarm.
4. Add nuts and beat until creamy; spread on cake at once.
|
|