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Your request was actually to me, but I'm sure BB could have helped, too. This is from the 1940 Culinary Arts Institute cookbook. Enjoy. (I guess we'll have to find a substitute for the 1 raw egg white listed -- or possibly face Salmonella-ville.)Caramel Icing
2 cups brown sugar
1 cup granulated sugar
1/8 t. baking soda
3/4 cup cream
1 egg white
Combine sugars, soda and cream. Cook, stirring constantly to 238 degrees F. or until a small amount forms a soft ball when dropped into cold water. Cool to lukewarm without stirring. Beat until creamy, add unbeaten egg white and beat until thick enough to spread. Will frost 3 -- 8" layers.
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