Ornamental Frosting II
A dish made with whites 3 eggs and lemon juice.
contains eggs
Ingredients
US
Metric
- Whites 3 eggs
- 1 tablespoon lemon juice
- Confectioners’ sugar, sifted
Steps
- Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube.
- With a pastry bag and variety of tubes, cake may be ornamented as desired.
- CAKE FROSTED FOR ST. VALENTINE’S DAY FOR THE USE OF MOCHA FROSTING.—_Page 531._ ]
- ORNAMENTAL FROSTED CAKE.—_Page 532._ ]
- DIPPED WALNUTS.—_Page 546._ ]
- BONBONS.—_Page 545._ ]
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States