Whites of 4 eggs.
1 pound powdered white sugar.
Lemon, vanilla, or other seasoning.
Break the whites into a broad, clean, cool dish. Throw a small handful
of sugar upon them, and begin whipping it in with slow, steady strokes
of the beater. A few minutes later, throw in more sugar, and keep
adding it at intervals until it is all used up. Beat perseveringly
until the icing is of a smooth, fine, and firm texture. Half an hour’s
beating should be sufficient, if done well. If not stiff enough, put in
more sugar. A little practice will teach you when your end is gained.
If you season with lemon-juice, allow, in measuring your sugar, for the
additional liquid. Lemon-juice or a very little tartaric acid whitens
the icing. Use _at least_ a quarter of a pound of sugar for each egg.
This method of making icing was taught me by a confectioner, as easier
and surer than the old plan of beating the eggs first and alone. I
have used no other since my first trial of it. The frosting hardens in
one-fourth the time required under the former plan, and not more than
half the time is consumed in the manufacture. I have often iced a cake
but two hours before it was cut, and found the sugar dry all through.
Pour the icing by the spoonful on the top of the cake and near the
centre of the surface to be covered. If the loaf is of such a shape
that the liquid will settle of itself to its place, it is best to let
it do so. If you spread it, use a broad-bladed knife, dipped in cold
water. If it is as thick with sugar as it should be, you need not lay
on more than one coat. You may set it in a moderate oven for three
minutes, if you are in great haste. The better plan is to dry in a
sunny window, where the air can get at it, and where there is no dust.
Color icing yellow by putting the grated peel of a lemon or orange in a
thin muslin bag, straining a little juice through it, and squeezing it
hard into the egg and sugar.
Strawberry-juice colors a pretty pink, as does also cranberry-syrup.