The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Creamy Nut Icing

Melt in saucepan 1/2 cup shortening (part butter
adds flavor). Remove from heat. Blend in
2 1/2 tbsp. SOFTASILK Cake Flour, 1/4 tsp. salt. Stir in
slowly 1/2 cup milk. Bring to a boil, stirring
constantly. Boil 1 minute. (If mixture cur-
dles, do not be alarmed.) Remove from heat.
Stir in 3 cups sifted confectioners' sugar. Set
saucepan in bowl of cold water. Beat until
consistency to spread. Stir in 1/2 tsp. vanilla,
1/2 cup nuts, coarsely chopped. Makes enough for
Large Cake. For Small Cake use half the amounts of
ingredients.

This recipe has the same name as (and is nearly identical to) . . . Creamy Nut Icing . . . but:

Uses cake flour instead of all-purpose flour as a thickening agent.
Uses 50% more sugar.

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 15.