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.
Ingredients
- 1 cup Granulated sugar
- 1/4 cup Water
- 1/8 teaspoon Cream of tartar
- 1 large Egg white
- 1/2 teaspoon Vanilla extract
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Instructions
- 1In a small saucepan, combine the granulated sugar, water, and cream of tartar. Bring to a boil over medium heat, without stirring. Allow the syrup to boil until it reaches the 'hair' stage, which means a small amount dropped from a spoon forms a thin, hair-like strand. This should take approximately 10-15 minutes.
- 2In a clean, dry mixing bowl, beat the egg white with an electric mixer until stiff peaks form.
- 3Very slowly pour the hot sugar syrup into the stiffly beaten egg white, while continuously beating with the electric mixer on medium speed. Continue beating vigorously with sweeping strokes until the icing cools down and thickens. This may take about 10 minutes. If the icing becomes too hard to spread, add a little warm water, a teaspoon at a time, and continue beating until the desired consistency is reached.
- 4Stir in the vanilla extract. Spread the icing on your cakes and decorate with tiny pink candies, if desired.
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