Soft Icing

Ingredients

• 1 lb. icing sugar
• 1 teaspoonful cream of tartar
• Cold water.

Method

1. 1

   Sift the icing sugar and cream of tartar to ensure it is free from lumps and stir into it sufficient water to make of a consistency that will spread lightly when poured on the cakes, boil for six minutes, any essence or flavoring may be added.

2. 2

   Lemon juice is really the nicest.

3. 3

   The iced cakes must be put into a nice cool place to allow the icing to set.

4. 4

   Melted fondant makes a delicious soft icing.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 111. The excerpt below is the record exactly as published.

Soft icing ^ lb. butter f lb. sugar Essence of vanilla 1 lemon or candied peel ^ lb. walnuts 1 J teaspoonfuls Elliott's A little milk Queensland baking pow- 6 eggs der. Mode. — Sift the flour and the baking powder well together on to a paper, cream the butter and sugar into a basin, add to them the yolks of the eggs, have the walnuts ready shelled and broken in small pieces, stir them into the butter, etc., add grated rind of lemon or two pieces of candied lemon peel finely chopped and the essence ; beat well together and then sift in the flour, adding a little milk at times to prevent it becoming too stiff, last of all stir in quietly and lightly the whites of the eggs beaten to a very stiff froth ; have ready a cake tin, lined with well greased paper, half fill with the mixture and bake in a steady oven one and a half to two hours, turn out on a sieve to cool, then spread over with soft ieing, halve or quarter a few walnuts, scatter these over the top while the icing is soft and let set before using. Cakes 675— SOFT ICING. i lb. icing sugar Essence 1 teaspoonful cream of tartar Cold water.

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