Tuesday, August 26, 2014

Old Time Boiled Frosting

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • pinch salt
  • 1 teaspoon vanilla
With an electric mixer whip the eggs whites with cream of tartar and a pinch of salt until egg whites stand in stiff peaks, but are not dry. In a heavy saucepan boil sugar and water for two minutes. Slowly, pour the boiling hot syrup into egg whites whilst beating at highest speed. When frosting becomes stiff enough to spread (2-4 minutes), fold in vanilla.
Old Time "Unboiled" Frosting:
(I have not yet tested this recipe)
  • 1 cup white sugar
  • 1 unbeaten egg white
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/2 cup boiling water
  • Beat all ingredients together until stiff enough to frost cake. This recipe makes enough icing for a large angel or chiffon cake.

    Old Time Boiled Frosting:
    (I have not yet tested this recipe)
  • 1 cup milk
  • 4 tablespoons flour
  • 3/4 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Mix flour and milk over medium heat until it forms a paste. Let cool. Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.