Alberta's Buttercream Icing

These icing recipes are basis for the Buttercream icing Alberta used on her Buttermilk Chocolate Cake; they are typed on an old index cards.

Lemon Butter Cream Icing

Beat 1 egg yolk with a fork, adding 2 tablespoons melted butter and 2 tablespoons lemon juice; then beat in Sea Island Confectioners' powdered sugar sufficient to make the icing the right consistency to spread.

Coffee Butter Frosting

Cream 1/4 cup of butter, add 2 tablespoons of double strong coffee, then stir in 2 cups of Sea Island Confectioners' powdered sugar and 1 tablespoon dry cocoa.

The brand-name for Spreckels Sugar was "Sea Island Sugar". This is an unusal recipe (i.e., unusual because of the egg yolk) and probably came from the box of sugar itself. A little vanilla extract is substituted for the lemon juice when using it on the Buttermilk Chocolate Cake.