FLUFFY WHITE FROSTING
This icing is a lot like the old-fashioned seven minute frosting that had to be cooked in a double boiler.
This is much easier and pretty well fool-proof to make.
The recipe came from the 1950 edition of the Betty Crocker Cookbook.
It’s good on moist, dark, Chocolate Cake Supreme.
Mix thoroughly in a saucepan:
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar
Boil slowly without stirring until the syrup spins a 6-to 8-inch thread when the syrup is poured from the tip of a spoon.
While the syrup is cooking, beat until stiff enough to hold a point:
2 large egg whites
Pour the hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly.
Add:
1½ teaspoon vanilla (or almond)
Beat until frosting holds its shape. Spread between layers and/or on top of cake.
It’s optional to sprinkle with coconut or nuts but they do keep the frosting from sticking when covered with waxed paper.
Sunday, November 25, 2007
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Labels:
Desserts (A-O)
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