Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES

WHITE CARAMEL ICING

Put on to boil two cups of brown sugar, one cup of milk and a small lump of butter. Boil until it gets as thick as cream, then beat with a fork or egg whip until thick and creamy. Spread quickly on cake.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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