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BUTTERCUP CAKE (Icing) Recipe

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This recipe for BUTTERCUP CAKE (Icing) is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1 c sugar
2 T water
˝ t vanilla
˝ t other flavoring (a combination of almond, lemon, orange extracts)
3 T very soft butter
Directions:
Directions:
Combine in top of double boiler, the egg whites, sugar and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it holds its shape as beater is pulled out.) This takes 4 to 5 minutes depending on size of boiler and vigor of beating. Remove from over boiling water, beat in flavorings . . . then beat occasionally until cool. When icing is thoroughly cool carefully fold in butter. NOTES: Butter should be very soft, but not melted. This should be sufficient icing for a 2-layer 8" cake. Decorate edge of cake by sprinkling with finely grated lemon or orange zest to resemble a border of flowers.

LEFT-OVER EGG YOLKS
The egg yolks left when making white icing can be used in making yeast rolls, plain cooky recipes, etc. Just use 2 egg yolks plus 1 tbsp. milk in place of 1 egg. Or they can be added to whole eggs, when fixing scrambled eggs, French omelette, etc. Or use them in custards, salad dressing, cream sauce, etc., using 2 egg yolks for 1 whole egg.

Cost based on average prices (spring season): $0.28
Personal Notes:
Personal Notes:
The original recipe is from Gold Medal FlourŽ, General Mills, Inc. The photo was found at Kathleen Ernst's "Sites and Stories Blog."

 

 

 

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