Plain Icing

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (11)
  1. Break the whites into a good sized dish.
  2. Add two heaping table-spoons of sugar and stir it in steadily.
  3. Beat for a few minutes.
  4. Add the sugar gradually, beating well.
  5. The making should take about half-an-hour.
  6. When thick enough it should not run together again after being cut with a knife.
  7. If flavoured with lemon juice, a little more sugar should be added or the icing will not be stiff enough.
  8. Pour the icing on to the cake by large spoonfuls and allow it to settle itself as much as possible.
  9. When using a knife, dip it first in cold water.
  10. Ice a cake two or three hours before it is to be eaten.
  11. It can be set to harden in a moderate oven for five minutes if needed quickly: but it is best to dry it slowly in a warm, sunny place.
Original Text
Plain Icing Whites of 2 eggs ¹⁄₂ lb. icing sugar Flavouring, lemon, vanilla, or almond, etc. Break the whites into a good sized dish. Add two heaping table-spoons of sugar and stir it in steadily. Beat for a few minutes. Add the sugar gradually, beating well. The making should take about half-an-hour. When thick enough it should not run together again after being cut with a knife. If flavoured with lemon juice, a little more sugar should be added or the icing will not be stiff enough. Pour the icing on to the cake by large spoonfuls and allow it to settle itself as much as possible. When using a knife, dip it first in cold water. Ice a cake two or three hours before it is to be eaten. It can be set to harden in a moderate oven for five minutes if needed quickly: but it is best to dry it slowly in a warm, sunny place. [Pg 66]
Notes
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