This vintage clipping is loaded with recipes and flavor variations for decorating frostings, date unknown. Recipes are typed below along with a scanned copy (it was a little ragged along the edges and a piece came off from handling).

Frostings for Decorating

ORNAMENTAL FROSTING

2 1-lb. pkg. 10X confectioners’ sugar
1 teasp. cream of tartar
6 egg whites
1 teasp. vanilla or almond extract

Into large electric-mixer bowl, sift sugar, cream of tartar. Add egg whites; mix at high speed; add vanilla; beat very stiff. If two batches are needed, make one at a time as directed.

FLOWER CREAM

1 lb. 10X confectioners’ sugar, sifted
3/4 cup plus 2 tablesp. soft shortening
2 tablesp. butter or margarine
3/4 teasp. salt
5 teasp. milk
1 1/2 teasp. vanilla extract
1/2 teasp. almond extract

In large electric-mixer bowl, at low speed, beat ingredients smooth.

Chocolate: Add 1 1/2 cups sifted cocoa, 1/2 to 1 teasp. red food color; increase milk to 3 tablesp.

BUTTER CREAM

1 lb. 10X confectioners’ sugar, sifted
1/2 cup soft shortening
2 tablesp. butter or margarine
1/2 teasp. salt
1/3 cup milk
1 1/2 teasp. vanilla extract
1/2 teasp. almond extract

Make as in Flower Cream, above.

Mocha: With sugar, sift 1/2 cup cocoa, 1 teasp. instant coffee.

SNOW PEAK

1 1/4 cups white corn syrup
2 egg whites
Pinch salt
1 teasp. vanilla extract

In small saucepan, bring syrup to boil. With electric mixer at high speed, beat egg whites until they form soft peaks when beater is raised; add salt. Slowly pour in syrup, beating until peaks form when beater is raised. Fold in vanilla.

Maple: Substitute dark corn syrup for white; use 1/2 teasp. each maple flavoring and vanilla extract.

SNOW CREAM

Blend 1 cup sifted 10X confectioners’ sugar, 1/4 cup soft shortening, 2 teasp. milk, few drops vanilla extract, dash salt. Makes 2/3 cup.