ORANGE BUTTER FROSTING

Grated rind of 1 orange
Grated rind of 1/2 lemon
1/4 cup orange juice
2 teaspoons lemon juice
1 egg yolk (pasteurized)*
1/4 teaspoon salt
3 tablespoons butter or margarine
3 cups sifted confectioners’ sugar

Add orange and lemon rind to orange juice. Allow to stand 10 minutes. Strain.

Combine lemon juice, egg yolk, salt, butter or margarine and sugar. Gradually add orange juice until right consistency. Spread on cake.

Makes enough frosting to cover top and sides of 2 (8-inch) layers
Source:
Recipe Booklet - New Fashioned Old Fashioned Recipes, Church and Dwight Co., Inc., 1949

*Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs