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Boiled Frosting

  • 1 cup sugar
  • 1 teaspoon vanilla or 1/2 tablespoon lemon juice
  • 1/2 cup water
  • Whites 2 eggs
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly; and continue beating until of right consistency to spread; the add flavoring and pour atop cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten to long may be improved by adding a few small drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.
Submitted by Cassyjean - Torrington, CT Aug 22, 2009 15 min 30 min 45 min

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