Recipe: Butter Cream Icing

Wash salt from two ounces of butter, then beat until creamy, then add white of one egg and beat until mixture fluffs, then add

  • One teaspoonful vanilla extract,
  • One-half teaspoonful almond or rose extract,
  • One pound XXXX sugar.

Beat to thoroughly blend, if too thick, add one tablespoonful of boiling water, spread between layers and use for ICING the CAKE. CAKEs covered with butter cream ICING may also be covered with finely chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in pan in hot oven for few minutes, stirring frequently until it just begins to take the color.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss