Chocolate Icing
- Egg whites
- Powdered sugar
- Chocolate, very finely grated
Set the egg whites you intend for icing in the refrigerator an hour before beating them.
Beat the egg whites to a stiff froth. Allow 1/4 lb of powdered sugar for every egg. Add the sugar gradually, beating all the time.
Slowly stir in the grated chocolate, until as dark as you wish it.
Test your icing by dropping some off your beater. If it remains on the surface a moment or two without sinking, it is ready for the cake.
Spread the icing on with a broad-bladed knife while the cake is still warm. Dry it in a cool oven for a brief moment.
Beat the egg whites to a stiff froth. Allow 1/4 lb of powdered sugar for every egg. Add the sugar gradually, beating all the time.
Slowly stir in the grated chocolate, until as dark as you wish it.
Test your icing by dropping some off your beater. If it remains on the surface a moment or two without sinking, it is ready for the cake.
Spread the icing on with a broad-bladed knife while the cake is still warm. Dry it in a cool oven for a brief moment.
Submitted by Jul 11, 2010
15 min 30 min 45 min
15 min 30 min 45 min