C Sugar Icing
This classic C Sugar Icing recipe from 1900 offers a simple yet elegant way to top your cakes with a sweet, creamy finish. The icing is made with a few basic ingredients, including sugar, water, and egg whites, creating a smooth and glossy texture. Perfect for adding a touch of sweetness and visual appeal to any cake, this icing is a timeless favorite.
Ingredients
- 1 cup Powdered sugar (C sugar)
- 1/3 cup Water
- 1/8 teaspoon Cream of tartar
- 1 large Egg white
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Water (Quantity estimated (not specified in original recipe))
Instructions
- 1In a small saucepan, combine the powdered sugar, water, and cream of tartar. Bring to a boil over medium heat. Do not stir the mixture while it is cooking. Allow the mixture to boil evenly, but not too rapidly.
- 2Once the syrup clicks when a little is dropped in cold water, remove from heat. Gently pour the hot syrup over the beaten egg white. Stir and beat briskly until the mixture becomes creamy.
- 3Stir in the vanilla extract. If the icing is too hard, add a tablespoon of water to reach the desired consistency.
- 4Place the icing on the cake.