Cream Frosting from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
For a cream frosting, proceed exactly as in the preceding recipe, only omit the corn starch, and add an equal measure of rich Cream, and flavor with Vanilla Extract. Boil the Cream.
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Ingredients
- The Whites of 2 Eggs
- 2 Cupfuls of Pulverized Sugar
- 4 Tablespoonfuls of Rich Cream
- A Tablespoonful of Vanilla Extract
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