1 pound sugar.
1 egg white.
¼ teaspoonful glycerine.
2 drops acetic acid.
½ teaspoonful vanilla.
Cook the sugar with just enough water to dissolve it to 236, and do
this operation the same as directed in making fondant or Oriental cream
for centers, adding the glycerine when the sugar is dissolved and the
acid when it commences boiling, and be sure and wipe down sides of
kettle and steam it. When cooked to 236 pour out on slab or platter,
which has been dampened a little, and allow it to get cold; then beat
your eggs white and put it on the syrup and cream up the same as in
Oriental creams, adding the vanilla when you commence to cream it. When
you see this is just =commencing= to set or thicken a little, it must
be put on the cake, and done very rapidly. If you attempt to put it on
the cake too soon, it will run off, and if it should commence running
off, simply cream it up a little more before putting any more on, and
also if you should allow it to get too =stiff= before putting it on the
cake, it would make your cake rough looking. There is just a certain
point where you really should commence putting this on the cake, and
after trying it once, you will have no difficulty in telling when you
have creamed it to the right consistency.
* * * * *
This is beyond a doubt the finest icing made, in every respect, as it
is smoother than other icings, and also does not get hard and chip off,
as other icings do when you cut the cake. It forms a slight crust on
the outside, but next to the cake it remains soft, and will keep nicely
for about a week. In using this on a layer cake, the better way is to
ice your top first, as the first icing you put on is much smoother than
the last, then use the last of the icing for the middle of your cake,
as that does not show. After making this icing once, in this manner,
we do not think you will ever attempt the other icing which everybody
makes. This amount will cover one cake.