Frostings and Icing Techniques from The Cooking School
A detailed guide to boiled and uncooked frostings, six major varieties, and multiple flavoring options. Includes boiled icing with sugar syrup method, seven minute frosting, and variations such as chocolate, maple, orange, and caramel icings, plus troubleshooting tips and storage guidance.
Fruit Frosting Flavor Notes From Canned Juices
A fragment describes making frosting with crushed fresh berries and canned crushed pineapple plus juice as a liquid. It mentions using fruit juice and a touch of lemon to flavor the mix. The text emphasizes a "raw" flavor influence in the frosting base.
Butter Icing Flavor Notes Referenced in Recipe
A fragment notes that juice improves flavor and directs readers to flavors after Butter Icing recipes. The line mentions two tablespoons of fluid from cream milk fruit juice or strong coffee as part of a butter icing preparation.
Recipe fragment hints at icing and cream butter technique
The readable portion shows a recipe note describing creaming butter with sugar and adding icing flavoring. It mentions using at least one cup of icing and blending liquids for smoother consistency. The text is fragmented with a continuation indicator for page 7.
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van Camp Pork & Beans
Hills Bros
Miller's
Kipper
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Barker
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Swift
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Kellogg Qhy
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Byron f.Cook
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Ole
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Royal Baking Powder