Soft Icing

Ingredients

• two cups of sugar
• one-half cup of water
• one-third teaspoon of cream of tartar
• whites of two eggs

Method

1. 1

   Boil sugar, water, and cream of tartar until it forms a thick syrup.

2. 2

   Pour half over beaten egg whites while beating constantly.

3. 3

   Let the remainder boil until it forms a good ball in cold water, then pour over the first part and beat until cool and thick.

4. 4

   Flavor to taste and apply thickly on cake.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 44. The excerpt below is the record exactly as published.

SOFT ICING Boil two cups of sugar, one-half cup of water and one-third teaspoon of cream of tartar together until it forms a thick syrup, then pour half of it very slowly over the stiffly beaten whites of two eggs

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