1929 Double Boiler Orange Frosting

Never mind that this cupcake has a hump in the middle of it. Just squint your eyes and pretend it's not there. This post is all about the best orange frosting/glaze I ever put in my mouth. 

My brother Grant has a lady friend named Dakota, a true southern belle. I've never met Dakota as they have a long distance relationship, but I have seen him with her when they're on the phone together. His countenance immediately softens and and his eyes and smile brighten;  any hard edges of the day are immediately blunted the moment he hears her voice. I have female friends who make eyes at Grant and  they describe him as a manly man, a man's kind of man, (Really?  This is my brother they're talking about! To me, we are forever 5 and 10, and he will always be my baby brother.  When did he ever get to be a manly man?  Are we even talking about the same person.  I wonder.)  so when I see what sweetening effect that Dakota has on him, I am delighted.

Dakota, knowing that I absolutely love old fashioned cookbooks, surprised me with a gift.  She found a 1929 Lorain Cooking cookbook, published by the American Stove Company, St. Louis, Missouri.

As I thumbed through it, enjoying every recipe, even if only for its historical value (as I  hope we won't  be eating organ meats any time soon) this little recipe caught my eye because it's made with orange (one of my favorite flavors),  egg yolk, and is made in a double boiler. The ingredients are so simple, but the flavor is so good!

Even though the recipe is labeled a frosting,  to me, it's more of a gorgeous glaze or ganache because of the consistency and small amount if makes.  (I did not have enough to cover the dozen cupcakes I made.)  This would be perfect to glaze a bundt cake or a loaf cake or tea bread and this is certainly a recipe I will turn to again.  

Thank you, Dakota, this is a keeper!

Orange Frosting

 (Lorain Cooking cookbook, America Stove Company, St. Louis, MO, 1929)

1 tablespoon butter
1 egg yolk
Pinch of salt
1 tablespoon orange juice**
1/2 tablespoon lemon juice
1 cup confectioners' sugar

In the top of a double boiler,  put the butter.  Heat it over hot water until butter melts.  In a separate, small bowl, beat the egg yolk, add the salt, and fruit juices.  Stir into the melted butter. Continue to stir and cook until the mixture thickens. 

Remove from the flame and remove the top part of the double boiler from the lower part.  Add the sugar and mix it with the other ingredients.  Set aside until cool.**

**My thoughts on this...
I didn't have orange juice, but I did have a small amount of leftover orange juice concentrate in the freezer, which I used.  This made the  flavor was very orange-y, but I liked it.
**I don't have a double boiler and have no intention of purchasing one.  I use a heat-proof  Pyrex bowl and set it inside a sauce pan, the rim of the Pyrex bowl fitting over the rim of sauce pan.I make sure the water doesn't touch the bottom of the bowl, heating the water to just simmering. Wear some potholders and exercise some care when removing the Pyrex bowl.
**When this is first cooked, it is quite runny, like a glaze, but it will harden and thicken somewhat as it cools. Because I would want this to be still somewhat pourable, I would use it while it was barely warm, giving it a good stir before pouring it my cake.