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Old time vintage recipes for frostings and cake icings. If you have a vintage cake recipe, you will need a vintage frosting to go on top!  Here we have taken frosting recipes from those tin or wooded recipe boxes, old journals, and from other handwritten recipes, we have found in different places.  Places like estate auctions, flea markets, thrift shops, yard sales and the like.  They are free for you to enjoy. Collecting old recipes is a hobby of mine.  You will find many cooking ideas on my site, all taken from the past.  They are a little history of our mother's and grandmothers.  There is no life without food and there is no family without a meal. The perfect treat.  Get the spoon ready for licking!  The icings are here.

More delicious moist cakes! 1234 Cake and others. All Chocolate Recipes. Fruit Cake Recipes. Lemon Cakes. Strawberry Cakes. Vintage Cake Recipes. Carrot Cakes. Cheese & Chocolate Cakes. Coffee Cakes.

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Chocolate Frosting Melt 2 squares chocolate.  Scald 1/3 cup top of milk or cream with 3 teaspoons butter, 3 cups sifted confectionery sugar. 1/8 teaspoons salt 1 teaspoon vanilla Beat well. (I guess you need to milk your own cow with this recipe, because you won't get the "top of milk" with out doing that. Brown Beauty Icing 1 cups sifted confectionary sugar 1/4 tsp. salt 3 tablespoons milk 3 tablespoons shortening 2 squares of unsweetened chocolate 3/4 teaspoon vanilla 1 small egg or 3 egg yolks Mix and use. Crumb Crust 4 cups corn flakes, bran or wheat 1/3 cups sugar 1 tablespoons flour 1/3 cups melted butter Crush flakes, add sugar and flour.  Mix in butter thoroughly.  Bake from 7 minutes to 10 minutes.  Cool before adding filling. War Time Cake Icing 1/2 bottle white Karo - bring to boil 2 egg whites - Beat very stiff Add boiling Karo in thin stream - beating - add vanilla. Ice one layer Sprinkle with chocolate chips Add second layer and ice whole cake.

Mint Frosting Blend 1/4 t. peppermint extract and 3 drops of green food coloring into 2 cups thawed cool whip. Frost tops of two 8 inch cake layers on top sides of an 8 inch square cakes.  Garnish with mint leaves and chocolate curls if desired.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering warm tasty recipes for the most wonderful time of the year!     Read "Santa and the Magic Key", plus recipes for your holidays.  A story by PenVampyre Easter eggs, bunnies and other stories. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon, alas, no recipes. Food and Genealogy A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

Butterscotch Frosting 1 cup brown sugar - packed 3 tablespoons shortening 2 tablespoons butter 1/4 teaspoon salt 1/4 cup milk 1 1/2 cups sifted confectioners sugar 1 teaspoon vanilla Combine brown sugar, shortening, butter and salt.  Heat to boiling, stirring constantly.  Add milk and boil slowly for three minutes.  Remove from heat and add confectioners sugar.  Beat until thick.  Add vanilla.  Makes enough to frost a 9" cake. Chocolate Icing Deluxe Beat until fluffy, 1 large egg, 2 cups sifted powder sugar, 1/4 teaspoon salt, 1/3 cup shortening and 2 squares melted chocolate. Quick Frosting’s By Ronnie Rice 1 egg beaten, 1/3 cup soft margarine, 2 cups powder sugar, 1 teaspoon vanilla.  Mix ingredients and beat until spreading consistency. Richmond Chocolate Frosting 1 cup sugar 3 Tablespoon cornstarch 2 ounces chocolate Dash salt 1 cup boiling water 3 Tablespoon butter 1 teaspoon vanilla Mix sugar and cornstarch.  Add chocolate and salt.  Add water.  Cook until mixture thickens.  Remove from heat.  Add butter and vanilla.  Spread on cake while hot for a glossy frosting, which remains soft and smooth. Richmond Chocolate Frosting 1 cup sugar 3 Tablespoon cornstarch 2 ounces chocolate Dash salt 1 cup boiling water 3 Tablespoon butter 1 teaspoon vanilla Mix sugar and cornstarch.  Add chocolate and salt.  Add water.  Cook until mixture thickens.  Remove from heat.  Add butter and vanilla.  Spread on cake while hot for a glossy frosting, which remains soft and smooth.

Coconut - Pecan Frosting 1 cup evaporate milk 1 cup sugar 3 egg yolks, slightly beaten 1/4 pound butter or margarine 1 teaspoon vanilla 1 1/2 cups Bakers Angel Flake coconut 1 cup chopped pecans Combine milk, sugar, egg yolks, butter and vanilla in a sauce pan.  Cook over medium heat, stirring constantly until mixture thickens.  Remove from heat, add coconut and pecans.  Beat until cool and spreading consistency.  Makes enough frosting to cover tops of the three layer cake.  Use on German Chocolate Cake Clara Graves gave this recipe to my grandmother.  This recipe was written on white lined paper, but did not note a date, only Clara's name.

Chocolate Icing 1 1/2 cups sugar 4 tsps cocoa 1 cup milk Cook until thick 1 tablespoon vanilla dash salt Beat 2 egg whites stiff and add to mixture. Now ready. Fluffy Icing 1 cup milk 1 1/2 tablespoons flour Cook till thick Cook Add 1 cup sugar, 1 cup shortening, 1 tsp. vanilla Blend till smooth Ice your cake. Uncooked White Icing Combine 2 egg whites, 1 cup corn syrup, 1 tsp. vanilla and dash of salt. Beat until fluffy.

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