Carmen Aboy Valldejuli

Birthday Cake Icing

Azucarado para Bizcocho de Cumpleaños

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • ¾ cup water
  • 2½ cups sugar
  • ½ teaspoon

Method

  1. In a saucepan, combine ingredients included in A. Boil rapidly until syrup thickens to the soft ball stage. (Candy Thermometer — 240°F.)
  2. In large bowl of electric mixer, beat at high speed egg whites until stiff. Continue beating while pouring syrup slowly. Beat until fluffy. Spread over top and sides of cake.