The Vintage Chiffon Cake Site
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Frostings/Icings, etc.
Cream Filling
Mix together 1/2 cup sugar, 1/2 tsp. salt, 2 tbsp. corn-
starch, 1 tbsp. SOFTASILK Cake Flour. Stir in 2 cups
milk. Cook over direct low heat, stirring con-
stantly until mixture thickens and boils. Boil
1 minute. Remove from heat. Stir a little of
the hot mixture into 1 egg yolk, slghtly beaten.
Then blend into remaining hot mixture.
Return to heat and boil 1 minute, stirring
constantly. Remove from heat. Blend in 1/2
tbsp. butter and 1 tsp. vanilla. Chill thoroughly.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 16.