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ICING

(German) - (Pennsylvania Germans)







Two cups sugar, 3/4 cup of milk or cream, 2 tablespoonfuls of butter.
Boil until it forms a soft ball when a small quantity is dropped in
water, and flavor with vanilla. Beat until cold and spread between
layers of cake. Also on top and sides.

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ICING FOR CAKES.

Whisk half a pound of sifted white sugar, with one wine glass of
orange flower-water, and the whites of two eggs, well beaten and
strained; it must be whisked until it is quite thick and white; and
when the cake is almost cold, dip a soft camel's hair brush into it,
and cover the cake well, and set it in a cool oven to harden.

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BOILED ICING

One cup of sugar, one-third cup of boiling water, white of one egg
beaten stiff. Pour water on sugar until dissolved, heat slowly to
boiling point without stirring; boil until syrup will thread when
dropped from tip of spoon; as soon as it threads, pour slowly over
beaten white, then beat with heavy wire spoon until of proper
consistency to spread. Flavor.

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WHITE CARAMEL ICING

Put on to boil two cups of brown sugar, one cup of milk and a small lump
of butter. Boil until it gets as thick as cream, then beat with a fork
or egg whip until thick and creamy. Spread quickly on cake.

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MAPLE SUGAR ICING

Boil two cups of maple sugar with one-half cup of boiling water until it
threads from the spoon. Pour it upon the beaten whites of two eggs and
beat until cold. Spread between layers and on top of cake. Do not make
icings on cloudy or rainy days.

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UNBOILED ICING

Take the white of one egg and add to it the same quantity of water
(measure in an egg shell). Stir into this as much confectioner's sugar
to make it of the right consistency to spread upon the cake. Flavor with
any flavoring desired. You may color it as you would boiled frosting by
adding fruit coloring.

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COCOANUT ICING

Mix cocoanut with the unboiled icing. If you desire to spread it between
the cakes, scatter more cocoanut over and between the layers.

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NUT ICING

Mix any quantity of finely chopped nuts into any quantity of cream icing
(unboiled) as in the foregoing recipes. Ice the top of cake with plain
icing, and lay the halves of walnuts on top.

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ORANGE ICING

Grate the peel of one-half orange, mix with two tablespoons of orange
juice and one tablespoon of lemon juice and let stand fifteen minutes.
Strain and add to the beaten yolk of one egg. Stir in enough powdered
sugar to make it the right consistency to spread upon the cake.

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CHOCOLATE ICING, UNBOILED

Beat the whites of three eggs and one and one-half cups of pulverized
sugar, added gradually while beating. Beat until very thick, then add
four tablespoons of grated chocolate and two teaspoons of vanilla.
This quantity is sufficient for a very large cake.

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ALMOND ICING

Take the whites of two eggs and one-half pound of sweet almonds, which
should be blanched, dried and grated or pounded to a paste. Beat the
whites of the eggs, add half a pound of confectioner's sugar, one
tablespoon at a time, until all is used, and then add the almonds and a
few drops of rosewater. Spread between or on top of cake. Put on thick,
and when nearly dry cover with a plain icing. If the cakes are well
dredged with a little flour after baking, and then carefully wiped
before the icing is put on, it will not run and can be spread more
smoothly. Put the frosting in the centre of the cake, dip a knife in
cold water and spread from the centre toward the edge.









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