Yield: 1 Servings
|1½ teaspoon||Corn syrup, light|
|2 teaspoons||Butter or margarine|
|1½ cup||Confectioner's sugar; sifted|
|1¼ teaspoon||Vanilla extract; * see note Recipe by: Jo Merrill|
Preparation Time: 0:10 *You can substitute ¾ teaspoon rum extract for vanilla if you wish.
Cook in top of double boiler over simmering heat the ¼ cup sugar, cram, corn syrup and margarine. Stir until margarine is melted then remove from heat. Add gradually the sifted confectioners sugar then the vanilla extract. Add a few drops more of cream if frosting is too thick to spread.
Using a spatula, frost top of cake and allow some of the frosting to trickle down the sides. Enough frosting to frost top of one 9x5 inch loaf cake. Double this if you wish. This is a good frosting to decorate the holiday cakes that you wish to decorate with pieces of candied fruit, raisins, sprinkles etc.
Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss <ldgoss@...>