To Make Icing for Cakes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat the whites of two eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour; flavor with extract of lemon or vanilla; beat it until it is light and very white, the longer it is beaten the firmer it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and the sides.