Hot Boiled Icing for Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Dissolve one pint of powdered sugar in two large tablespoonfuls of water (or three if the spoon is small); set it on the fire to boil. While this syrup is heating on the stove, beat the whites of four eggs to a strong froth, take off the boiling syrup, and beat it to the white of eggs, holding it high over the pans, and pouring it in a stream on the eggs; then flavor with lemon, or vanilla, and spread it on the cake, while the icing is warm; set the cake for a few moments in the oven to harden the icing, it is then ready for the table.