Frosting For Cake Recipe

Allow for the white of one egg nine heaping tea-spoonsful of double

refined sugar, and one of nice Poland starch. The sugar and starch

should be pounded, and sifted through a very fine sieve. Beat the whites

of eggs to a stiff froth, so that you can turn the plate upside down,

without the eggs falling from it--then stir in the sugar gradually, with

a wooden spoon--stir it ten or fifteen minutes without any

cessation--then add a tea-spoonful of lemon juice, (vinegar will answer,

but is not as nice)--put in sufficient rosewater to flavor it. If you

wish to color it pink, stir in a few grains of cochineal powder, or rose

pink--if you wish to have it of a blue tinge, add a little of what is

called the powder blue. Lay the frosting on the cake with a knife, soon

after it is taken from the oven--smooth it over, and let it remain in a

cool place till hard. To frost a common sized loaf of cake, allow the

white of one egg, and half of another.

Vote