Icing (White Mountain Cream)
This classic icing recipe from 1900 creates a light and airy frosting, perfect for cakes and other desserts. The process involves boiling sugar and water to a specific consistency, then combining it with beaten egg whites for a fluffy texture. The addition of lemon extract provides a bright, refreshing flavor that complements the sweetness of the icing. This recipe is a delightful way to add a touch of elegance to your baked goods.
Ingredients
- 2 cups Granulated sugar
- 1/2 cup Water
- 2 Egg whites
- 1/2 teaspoon Lemon extract
More recipes using Sugar
White Mountain Cream Icing for Cakes
This classic icing recipe from 1900 creates a light and airy frosting perfect for cakes. The unique method of boiling sugar and water, then slowly adding it to beaten egg whites, results in a fluffy, cloud-like texture. The sweet, delicate flavor is enhanced by vanilla extract, making it a satisfying and elegant topping for any cake.
Boiled Frosting
A simple boiled frosting recipe, similar to White Mountain Cream, but slightly easier for beginners due to its slower setting time.
Simple Boiled Frosting
A classic boiled frosting recipe, perfect for cakes and cupcakes. This frosting is soft inside and has a glossy surface.
Modern Ice Cream Frosting
A simple and delicious frosting made with sugar, water, egg whites, and vanilla extract. This recipe is inspired by classic techniques and updated for modern kitchens.
Instructions
- 1In a saucepan, combine the sugar and water. Bring to a boil over medium heat, without stirring, until the syrup threads when dropped from a spoon. This means the syrup forms a thin strand when it falls from the spoon. This should take about 10-15 minutes.
- 2In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- 3Slowly pour the hot sugar syrup into the stiffly beaten egg whites, while continuously beating with the electric mixer. Continue beating until the icing holds its shape and is thick and glossy, about 10-15 minutes.
- 4Stir in the lemon extract. Spread the icing on your cake or other baked goods immediately.
You Might Also Like
White Mountain Cream Icing for Cakes
This classic icing recipe from 1900 creates a light and airy frosting perfect for cakes. The unique method of boiling sugar and water, then slowly adding it to beaten egg whites, results in a fluffy, cloud-like texture. The sweet, delicate flavor is enhanced by vanilla extract, making it a satisfying and elegant topping for any cake.
Icing
This simple icing recipe from 1900 creates a smooth and sweet topping for cakes and pastries. The combination of egg white, water, and powdered sugar results in a classic, glossy finish. Vanilla extract adds a delicate flavor, making it a versatile choice for various desserts.
White Icing
A classic white icing recipe from 1888.
Bettina Icing
This classic icing recipe from 1900 creates a fluffy, sweet topping perfect for cakes and other baked goods. The simple combination of egg white, cream, vanilla, and powdered sugar results in a rich, creamy texture that spreads easily. This icing is a delightful way to add a touch of sweetness and elegance to any dessert, making it a comforting and satisfying treat.