Water Icing

Ingredients

• To 2 tablespoons boiling water
• add enough confectioners’ sugar

Method

1. 1

   Add confectioners’ sugar to boiling water until thick enough to spread.

2. 2

   Add any flavoring desired.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 38. The excerpt below is the record exactly as published.

Water Icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake. Plain Icing.— Whip white 1 egg tUl frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand till dry. Water Icing. — To 2 tablespoons boOing water add enough confectioners’ sugar to make thick enough to spread. Add any fiavoring desired. Maple Sugar Frosting. — Boil % pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Povir gradually on whipped whites of 2 eggs. Beat till thick enough to spread. Marshmallow Frosting. — Heat 2 table- spoons milk and 6 tablespoons sugar over fire ; boil 6 minutes without stirring. In double boiler heat pound cut marshmallows. When very soft add 2 tablespoons boiling water,

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