Maple Frosting

Ingredients

• 2 cups maple syrup
• 2 egg whites
• 1/4 teaspoon Royal Baking Powder

Method

1. 1

   Boil syrup to 248° F. or to a long thread.

2. 2

   Beat egg whites until stiff; add syrup slowly, beating continually.

3. 3

   Continue to beat until frosting is cold and thick enough to hold its shape.

4. 4

   Add baking powder during the last part of beating.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 28. The excerpt below is the record exactly as published.

14 teaspoon Royal Baking Powder Place first 3 ingredients in top of double boiler. Place over boiling water and beat with egg beater for seven min- utes or until thick. Remove from fire and add flavoring. Beat until thick and nearly cold; add baking powder. Con- tinue to beat until thick enough to spread on cake without running. Suffi- cient for a loaf or 2-layer cake. Ornamental Icing 6 egg whites 41% cups confectioner’s sugar 11% teaspoons cream of tartar 1 teaspoon flavoring extract Put egg whites on large platter; add 1 cup sugar; beat with wire whip about 10 minutes. Add second cup of sugar and cream of tartar. Beat 10 minutes longer. Add third cup sugar and beat until smooth. Add flavoring; add remaining sugar; beat again until smooth and thick. Cover cake smoothly. Let stand few min- utes to set before decorating. Beat re- maining icing until stiff enough to retain its shape perfectly. Decorate cake, using a pastry bag and tubes. | Royal Baking Powder Leaves No Bitter Taste Maple Frosting 2 cups maple syrup 2 egz whites 14 teaspoon Royal Baking Powder Boil syrup to 248° F. or to.a long thread. Beat egg whites until stiff; add syrup slowly, beating continually. Con- tinue to beat until frosting is cold and thick enough to hold its shape. Add bak- ing powder during the last part of beat- ing. Sufficient for 3-layer cake. Marshmallow Frosting . 2 egg whites

Cook this with the app: pantry check, scaling, and the assistant.