Waldorf Astoria Frosting

Here are some amazing icing recipes that use less overall sugar, but yield a light, fluffy and cloud like icing. The first recipe was used at the famed Waldorf Astoria hotel, New York City in the 1920’s. It is also known as Boiled Milk Frosting, Ermine Frosting, 300 Dollar Frosting and Miracle Frosting. It’s an amazing recipe that is useful if you don’t have any icing sugar on hand, as it uses regular granulated sugar. The second recipe is a gluten free version of a similar icing. I developed it for use on gluten free cakes for when my granddaughter with celiac comes to visit. I used egg yolks to thicken to a custard and to my delight it worked beautifully. Spring and Easter are around the corner, and these pale-yellow icings would look beautiful on any layered cake. They both have a consistency that spreads very nicely onto the cake. These recipes are keepers.

Waldorf Astoria Frosting

1 cup milk

5 Tablespoon flour

1 cup butter

1 1/2 cup sugar

1 teaspoon vanilla

In a small heavy bottomed pot, add the milk and the flour), and cook stirring until a custard pudding like consistency is formed. Allow to cool. In a bowl beat the butter and icing sugar together, for 2 minutes, or until light and fluffy, pour in the cooled custard in increments and beat until all the custard is all incorporated, and then beat for another 7 or 8 minutes. This makes enough icing to ice a double or triple layer cake.

Custard Frosting

1 cup milk, 2 percent or evaporated

3 egg yolks (or 5 tablespoons flour)

1 cup butter

1 cup icing sugar, slightly packed, or

regular sugar

1 teaspoon vanilla

In a small heavy bottomed pot, add the milk and the egg yolks (or the flour), and cook stirring until a custard pudding like consistency is formed. Allow to cool. In a bowl beat the butter and icing sugar together, for 2 minutes, or until light and fluffy, pour in the cooled custard in increments and beat until all the custard is all incorporated, and then beat for another 2-6 minutes. This makes enough icing to ice a double or triple layer cake. Taste for sweetness, you may add up to a cup more icing sugar but if the icing becomes too thick then add milk or cream by teaspoons to get the desired fluffy texture if you would like your icing sweeter.