Strawberry and Raspberry Water Frostings

Ingredients

• two tablespoons juice
• two cups confectionery sugar

Method

1. 1

   Make Orange Water Frosting using strawberry or raspberry juice instead of orange juice, and tint with red coloring to achieve a pink shade.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 628. The excerpt below is the record exactly as published.

two cups confectionery sugar two or three times. Put the sugar in very slowly — a teaspoonful at a time — stirring with a whisk. The more the frosting is stirred, the better and clearer it gets. If the sugar is put in too quickly the frosting becomes heavy and solid. When it gets thick, add a little lemon juice, then more sugar, then a little water, then lemon juice; repeat this until all the lemon juice and sugar is added and the frosting is of the right consistence. If for small cakes, the frosting should be a little lighter than for layer cakes. As for cream puffs and pastry this frosting should be thin. [Can be flavored with vanilla instead of the lemon juice.] Caramel Water Frosting Make caramel [see recipe: How to Make Caramel.] Put two tablespoons of it in a bowl. Sift two cups confectionery sugar two or three times and then add it very slowly — a teaspoonful at a time — beating very fast all the time. When it gets too thick, add a little caramel, a few drops lemon juice, a few drops brandy, more sugar; repeat this until all the sugar is added and the frosting is the right consistence. If the frosting should be too light a shade, darken with a little kitchen bouquet. Orange Water Frosting Is made in the same way [see preceding recipe: Caramel Water Frosting] using orange juice instead of the caramel. When ready, 433 color with a little orange coloring and a speck of the red to make it a little deeper shade. Strawberry and Raspberry Water Frostings

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