Cooked citrus butter cream filling from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 605) by Marion Cunningham

  • milk
  • butter
  • Show all ingredients...
  • Serves : 1 1/2 cups - enough to fill a 9-inch 3-layer cake.

  • EYB Comments

    This recipe appears in the book as a variation of "Cooked butter cream filling." Halve the recipe if you wish to fill a 9-inch 2-layer cake. Can sub orange rind for the lemon rind.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Cooked butter cream filling." Halve the recipe if you wish to fill a 9-inch 2-layer cake. Can sub orange rind for the lemon rind.

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