Recipe by mollypaul
A delicious icing from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Makes enough to frost tops and sides of two 8" layers. Cooking time is approximate.
- 2 cups maple sugar (or Faux Maple Sugar)
- 1⁄8 teaspoon salt
- 1 cup cream or 1 cup evaporated milk
- 1⁄2 cup nuts, finely chopped (preferably butternuts)