Cream Frosting

Glace Neigeuse a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of 2 Eggs
  • 2 Cupfuls of Pulverized Sugar
  • 4 Tablespoonfuls of Rich Cream
  • A Tablespoonful of Vanilla Extract


For a cream frosting, proceed exactly as in the preceding recipe, only omit the corn starch, and add an equal measure of rich Cream, and flavor with Vanilla Extract. Boil the Cream.