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.

Ingredients Nutrition


  1. Combine all ingredients except nuts in a saucepan.
  2. Cook to 234F (soft ball stage).
  3. Cool to lukewarm.
  4. Add nuts and beat until creamy; spread on cake at once.

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