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
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.