Home
What's New
FOR YOU Your Page
Great Recipes
Lost Recipes
Recipe Ezine
Recipe Ebooks
Gifts & Supplies
EVERYDAY Cakes
Cookies
Pies
Puddings
Ice Cream
Candy
Soft Drinks
Best Desserts
HOLIDAYS St Valentine's
St Patrick's Day
Easter
Thanksgiving
Halloween
Christmas
INTERNATIONAL French
German
Italian
Other Countries
HISTORIC Renaissance
19th Century
HELP Cooking Tips
Household Tips
Recipe Search
SITE INFO About Us
Contact Us
Site Policies
Share This Site
 

Boiled Walnut Frosting

by Cindee
(Seattle, WA)

Boiled walnut frosting was a prized cake frosting recipe that my husband's grandmother used to put on her yellow cake. No one in the family can get the recipe to come out like the family remembers her cooking it ... and, the recipe does not make sense to me in regards to their description.

They said it had the texture of 7-minute frosting ... crunchy on the top and softer underneath ... and that she cooked it in a cast-iron skillet.

Ingredients:

1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 eggs beaten

Add 1 1/3 cups coconut
1 cup pecans/walnuts
1 teaspoon vanilla

The problem is that it is a caramel recipe with the eggs and milk ... so I don't know how you would crunch that up on top.

The coconut & walnuts make it more of a frosting like for German-chocolate cake, but that isn't crunchy on top either.

Any ideas?

Comments for
Boiled Walnut Frosting

Average Rating starstarstarstarstar

Click here to add your own comments

Nov 03, 2009
Rating
starstarstarstarstar 		Boiled Walnut Icing Recipe
by: Don (Webmaster)

Cindee, I can't locate the frosting recipe you are looking for, but meanwhile, here's a simple old-time recipe for walnut icing (frosting) that my Grandma once used:

1 egg
1 cup brown sugar
Butter size of walnut
1 cup chopped walnuts

Boil 5 minutes, stirring constantly. Flavor to taste with vanilla.
Nov 16, 2009
Rating
starstarstarstarstar 		Walnut Frosting
by: Regena

I too had a grandmother that cooked this very same cake. I never could duplicate her way of making the icing until I talked with my Mother.

First of all, you don't put butter and eggs in the icing. The secret is in how you prepare the milk and sugar. Grandma would place the milk in a small boiler and cook it (gas heat) slow stirring constantly; once the milk became thick, like it was going to caramelize, she would add the sugar and stir till the sugar was melted and immediately place the walnuts in the icing. She would then let the icing cool for 10 minutes and spread on the cake.

Hope this helps.

Click here to add your own comments

Join in and write your own page! It's easy to do. How?
Simply click here to return to Recipe Finder


footer for dessert recipes page