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Wedding Cake Frosting (VRP 400)

Wedding Cake Frosting (VRP 400)

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Wedding Cake Frosting

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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.

Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Click here to view our Vintage Recipe Project Cookbook Library.

Vintage Kitchen Tools and Dishes

Click here to view Vintage Kitchenware on Etsy.

Join our Vintage Recipe Project Facebook group
to discuss old recipes and food traditions.

Wedding Cake Frosting

Wedding Cake Frosting

Wedding Cake Frosting (VRP 400)


  • 8 cups sifted confectioners sugar
  • 1 cup vegetable shortening*
  • 1/3 teaspoon salt
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 4 egg whites, unbeaten
  • 1/4 cup warm milk (about
  • * Butter may be used but frosting will be cream colored instead of white


    Cream 1½ cups of the sugar with the shortening.
    Add salt and extracts
    Beat in egg whites alternately with remaining sugar.
    Gradually add sufficient milk to make frosting a soft, spreading consistency.
    Brush loose crumbs from layers of cake. Frost tops of the layers, then put together. Frost sides. Keep frosting in bowl covered with damp cloth while frosting cake.
    For decorating, thicken remaining frosting (should be about 1½ cups) with enough additional confectioners sugar so that when put through pastry tube designs will hold sharp edges.
    This recipe is sufficient to frost and decorate a cake of 3 layers, 12, 10 and 8 inches, or 12, 9 and 6 inches.

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