Butterscotch Icing
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Classic Cake Recipes, 1953 INGREDIENTS
1 cup brown sugar
2 tablespoons butter
1/4 cup milk
1 tablespoon light corn syrup
1/4 cup shortening
1/4 teaspoon salt
2 cups sifted confectioners' sugar
3 tablespoons hot milkCook first 4 ingredients to 250 degrees, or until a small amount of the syrup forms a hard ball when dropped into cold water. Stir constantly after mixture begins to boil. Remove from heat.
Combine shortening and salt and add sugar gradually, creaming well. Add hot milk, then add hot butterscotch mixture and beat until smooth and thick enough to spread.
Will frost one 10 x 10-inch cake or two 8-inch layers
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