Ornamental Icing

Ingredients

• 6 egg whites
• 4 1/2 cups confectioner’s sugar
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon flavoring extract

Method

1. 1

   Put egg whites on large platter; add 1 cup sugar; beat with wire whip about 10 minutes.

2. 2

   Add second cup of sugar and cream of tartar.

3. 3

   Beat 10 minutes longer.

4. 4

   Add third cup sugar and beat until smooth.

5. 5

   Add flavoring; add remaining sugar; beat again until smooth and thick.

6. 6

   Cover cake smoothly.

7. 7

   Let stand few minutes to set before decorating.

8. 8

   Beat remaining icing until stiff enough to retain its shape perfectly.

9. 9

   Decorate cake, using a pastry bag and tubes.

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.

g 2 cups confectioner’s sugar 4% cup cream f 144 teaspoon flavoring extract Sift sugar; add cream slowly, beating well. When thoroughly blended add flavoring. Vanilla, maple, almond:or rose Sou may be used. Spread thinly on cake. Mocha Icing 3 tablespoons butter 3 cups confectioner’s sugar 5 tablespoons cocoa 5 tablespoons cold strong Chase & Sanborn’s Coffee 1 teaspoon vanilla extract Cream butter; add sugar and cocoa, mixing well. Add coffee slowly, beating well. Add flavoring. Beat until smooth and creamy. Boiled Frasting 2 cups granulated sugar 1 cup water whites of 2 eggs 1 teaspoon flavoring extract 14 teaspoon Royal Baking Powder Boil sugar and water without stirring to 238° F. or until syrup spins a thread; pour slowly over stiffly beaten egg whites; add flavoring and continue to beat until thick and cold. Add baking powder and beat until thick enough to spread on cake without running. Sufficient for a large loaf or 3-layer cake. Sea Foam Frosting 4% cup light brown sugar 1 cup granulated sugar 14 cup water 2 tablespoons strong Chase & Sanborn’s Coffee 14 teaspoon cream of tartar whites of 2 eggs 1g teaspoon salt 14 teaspoon Royal Baking Powder Boil sugar, water, coffee and cream of tartar without stirring until syrup spins a long thread at 248° F. Remove from fire; beat egg whites until stiff. Add syrup very slowly to egg whites, beating continually; add salt. Beat until thick; add baking powder and continue to beat. . until thick enough to spread on cake without running. Fudge Frosting 2 cups sugar 2 tablespoons corn syrup 3 squares unsweetened chocolate ¥% cup milk ¥% teaspoon Royal Baking Powder 2 tablespoons butter 1 teaspoon vanilla extract Use Level Measurements in all Royal Recipes 26 Cook sugar, corn syrup, chocolate and milk to 232° F. or until syrup forms a very soft ball when tested in cold water. Stir occasionally to prevent burning. Re- move from fire, add baking powder and butter. Cool to lukewarm. Add vanilla extract and beat until creamy and right consistency to spread. Thin Bitter Chocolate Icing For Coating Frostings 4 squares unsweetened chocolate 14 cup sugar 14 cup water Melt chocolate in top of double boiler. Boil sugar and water together 5 minutes to make a thin syrup. Pour slowly into melted chocolate, beating continually. When slightly thick, spread thinly on top of white or other frosting already on cake. Seven-Minute Frosting 1 unbeaten egg white 7% cup granulated sugar 3 tablespoons cold water ‘4 teaspoon vanilla extract 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

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