Boiled Icing. Very Nice

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil until very thick, a pound of white sugar in a cup of water. It should be as thick as for candy; when boiled, pour it gently on the beaten whites of three eggs. Beat this rapidly until well mixed with the eggs, then flour the cake with flour or corn starch, and ice it with a knife in the usual way. You must use flavoring to suit your taste. Much of the perfection of icing depends on the quality of the sugar, which should be pure and ground, not pulverized, as that sugar is now often adulterated.