Petits Fours Frosting

Ingredients

• 2 cups sugar
• 1 cup hot water
• Vg teaspoon cream of tartar
• about 1 pound

Method

1. 1

   Cook sugar, cream of tartar, and water in agate saucepan without a lip, to 226° F. or to a thin sirup.

2. 2

   Cool to slightly above lukewarm (100° F.) and add enough sugar to make of consistency to pour over cake.

3. 3

   Always add sugar to sirup, not the sirup to the sugar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 280. The excerpt below is the record exactly as published.

PETITS FOURS FROSTING 2 cups sugar 1 cup hot water Vg teaspoon cream of Confectioners’ sugar, sifted tartar (about 1 pound) Cook sugar, cream of tartar, and water in agate saucepan without a lip, to 226° F. or toa thin sirup. Cool to slightly above lukewarm (100° F.) and add enough sugar to make of consistency to pour over cake. Always add sugar to sirup, not the sirup to the sugar. PLAIN FROSTING 1 egg white ¥ teaspoon vanilla or 2 teaspoons cold water Y tablespoon lemon juice 34 cup confectioners’ sugar Beat egg white until stiff; add water and sugar. Beat thor- oughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife. ROYAL FROSTING 3 egg whites 1 tablespoon lemon juice or Confectioners’ sugar, sifted YY teaspoon cream of tartar Put eggs in a large bowl, add 2 tablespoons sugar, beat 3 minutes with perforated wooden spoon. Repeat until 14 cups sugar are used. Add cream of tartar or lemon juice gradually, as mixture thickens. Add sugar by spoonfuls, beating until frosting is stiff enough to spread. To test, take up some of mixture on back of spoon, and with a case knife make a cut through mixture; if frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough sugar so that frosting may keep in shape after being forced through a pastry bag and tube. 680 THE BOSTON COOKING-SCHOOL COOK BOOK PORTSMOUTH FROSTING 2 tablespoons cream 2 teaspoons melted butter Confectioners’ sugar 1% teaspoon vanilla To cream add sugar until of right consistency to spread; add butter and vanilla. COFFEE CONFECTIONERS’ FROSTING 2 tablespoons hot coffee infusion V4 teaspoon vanilla 1 teaspoon butter Confectioners’ sugar Melt butter in coffee and add vanilla and sugar until mixture is of the right consistency to spread. Vanilla may be omitted. COCOA FROSTING 1 cup confectioners’ sugar - 2 tablespoons melted butter 2 tablespoons cocoa 1 teaspoon vanilla Hot coffee infusion Mix sugar, cocoa, and butter. Moisten with coffee until of right consistency to spread. Dip knife in coffee while spreading on cake. BERKSHIRE CHOCOLATE FROSTING 2 squares chocolate 5 tablespoons boiling water 1 teaspoon butter Confectioners’ sugar V4 teaspoon vanilla Melt chocolate in small saucepan placed over hot water. Add butter and boiling water and stir in sugar gradually, until mixture is of right consistency to spread; then add flavoring. CHOCOLATE FROSTING 11% squares chocolate 1 egg yolk ¥% cup scalded cream ¥% teaspoon melted butter Few grains salt Confectioners’ sugar Y teaspoon vanilla Melt chocolate over hot water, add cream gradually, salt, egg yolk, and butter. Stir in sugar until of right consistency to spread. CAKE FILLINGS AND FROSTINGS 681 ORANGE FROSTING Grated rind 1 orange 1 tablespoon orange juice 1% teaspoon lemon juice 1 egg yolk Confectioners’ sugar Add rind to fruit juices and let stand 15 minutes. Strain. Add gradually to egg yolk. Stir in sugar until of right consistency to spread. WHITE MOUNTAIN CREAM (BOILED FROSTING) 1 cup sugar Vg teaspoon cream of tartar

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