Sorry, but no picture on this one. It looks a lot like frosting. :)
It tasted fine, even good, but it was WAY too much work! It requires you to cook sugar and water to soft ball stage. Yes, I said SOFT BALL STAGE. This takes longer than I supposed. I got side tracked by my children, and it cooked too long (it was almost to crack stage before I caught it). Because it had been cooked so long, some of it hardened into a sheet of rock hard candy in the bottom of the mixer bowl. Yes, I was beating it the whole time, but adding the room temperature or cold ingredients cooled it down too much. Like I said, it tasted fine. I think I'll just stick with the simple, but still delicious, buttercream frosting (beat butter, powdered sugar, milk, dash salt, vanilla until it's fluffy).
Frosting for Graham Cake by Birdean Murie
1/2 C sugar
1/2 C water
2 1/2 C powdered sugar
1 beaten egg
1/2 C butter or shortening
1 t vanilla
Boil sugar and water to soft ball stage. Blend in all other ingredients. Add 2 T cocoa for chocolate icing. This frosting does not lose it's body when put on warm cake.
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