The Vintage Chiffon Cake Site
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Frostings/Icings, etc.
Burnt Sugar Icing
Cream together 2 cups sifted confectioners'
sugar, 1/4 cup shortening (part butter for
flavor). Stir in 3 or 4 tbsp. burnt sugar mix-
ture, 1 tsp. vanilla, about 2 tbsp. cream
(until spreading consistency). Makes icing
for Large or Small Chiffon Cake; for more
generous icing for the Large Cake, double the
amounts of ingredients.
Source: Gold Medal Chiffon Cakes, p. 5.