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Sugar Icing

  • 1 lb refined sugar
  • 1 ounce white starch
  • 3 egg whites
Add the white starch to the sugar. Pound finely together and then sift them through a gauze. Beat the egg whites to a froth. The secret of success is to beat the eggs long enough and always one way. Add the powdered sugar by degrees or it will spoil the froth of the eggs. When all the sugar is stirred in, continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the icing and set it aside for ornamenting afterward. When the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven.
Submitted by Tess M Jun 14, 2009
5 min 60 min 65 min
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