A historical sauce from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). add enough powdered sugar to spread easily
Preserved exactly as written in the original source
add one-half cup powdered sugar
three tablespoonfuls cream
mix thoroughly
then add a little vanilla and enough powdered sugar to spread easily
Modern guidance to help you succeed with this vintage recipe
Creaming butter first creates tiny air pockets that give the frosting a lighter texture. The fat in both butter and cream coats the sugar particles, creating a smooth, spreadable consistency while preventing grittiness. The gradual addition of powdered sugar allows you to control the texture—more sugar creates a stiffer frosting for piping, while less keeps it spreadable for smooth coating.
The frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip briefly before using to restore smooth, spreadable consistency.
Store frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted buttercream can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. Thaw overnight in refrigerator and bring to room temperature before re-whipping.
AI-generated tips from Chef Cecil's culinary database
The frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip briefly before using to restore smooth, spreadable consistency.
Store frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted buttercream can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. Thaw overnight in refrigerator and bring to room temperature before re-whipping.
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