C Sugar Icing (Twenty portions)
This classic icing recipe from 1900 creates a smooth, creamy, and sweet topping for cakes and pastries. The simple combination of egg whites, sugar, and water results in a rich and satisfying glaze. Perfect for adding a touch of elegance and sweetness to any dessert, this icing is sure to impress.
Ingredients
- 3 units Egg whites
- 2/3 cup Water
- 3 cups Powdered sugar (C sugar) (Originally "C sugar".)
- 1 teaspoon Vanilla extract
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Instructions
- 1In a saucepan, combine the water and powdered sugar. Cook over medium heat, without stirring, until the icing "clicks" when a small amount is dropped into cold water. This should take approximately 15-20 minutes.
- 2Remove the sugar syrup from the heat. In a separate bowl, beat the egg whites until stiff peaks form. Very slowly pour the hot sugar syrup over the stiffly beaten egg whites, beating vigorously and continuously with an electric mixer or whisk until the icing becomes thick and creamy. This should take about 10 minutes.
- 3Add the vanilla extract to the icing and mix until combined. Spread the icing evenly over the cake.
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