Sugar Icing Recipe

No icing can be successfully done unless the sugar is of the finest

kind, perfectly white, and so finely sifted as hardly to be

distinguished by the eye from potato-flour. Such sugar can now generally

be procured of the best grocers at a moderate price. The process of

sifting the sugar at home is somewhat slow and troublesome, but by so

doing a perfectly pure article is secured. After being crushed the sugar

should be passed through sieves of varying fineness, and, finally,

through one made for the purpose, or failing this, very fine muslin will

answer. When the sugar has been sifted at home, and it is certain there

is no admixture of any kind with it, a small quantity of "fecule de

pommes de terre" (potato-flour) may be added; it reduces sweetness, and

does not interfere with the result of the process. If the sugar is not

sifted very fine a much longer time will be required to make the icing,

and in the end it will not look so smooth as it ought to do.

Confectioners use pyroligneous acid instead of lemon-juice, and there is

no objection to it in small quantities. To make the icing, beat up a

packet of Nelson's Albumen dissolved with three teaspoonfuls of cold

water, work in by degrees one pound of fine icing sugar, adding a

teaspoonful of lemon-juice or a few drops of pyroligneous acid, which

will assist in keeping the icing white, or a slight tinge of stone-blue

will have the same effect. If potato-flour is used, mix it thoroughly

with the sugar before adding it to the white of egg. A little more or

less sugar may be required, as the result is in great measure determined

by the method of the operator; and when the paste is perfectly smooth,

and will spread without running, it is fit for use. For icing large

cakes confectioners use a stand which has a revolving board, so that

cakes can conveniently be turned about; failing this, an ordinary board

or inverted plate can be made to answer. As soon as the icing is spread

on the cake it must be dried in an oven with the door open. It is

sometimes found sufficient to keep the cake in a hot room for some

hours. If too great heat is used the icing will crack.

Vote