Ornamental Frosting II
A classic ornamental frosting recipe, perfect for decorating cakes and cookies. This recipe provides instructions for achieving different consistencies for various decorating techniques.
Ingredients
- 3 Egg Whites
- 1 tablespoon Lemon Juice
- 1.5 cups Confectioners’ Sugar (Sifted, plus more for thickening)
Instructions
- 1In a large bowl, combine the egg whites and 2 tablespoons of confectioners' sugar.
- 2Beat the mixture for 3 minutes using an electric mixer (or a perforated wooden spoon if you're feeling traditional). Repeat this process, adding 2 tablespoons of sugar at a time, until 1 1/2 cups of sugar have been incorporated.
- 3Gradually add the lemon juice, a little at a time, as the mixture thickens. Continue beating.
- 4Continue adding sugar by spoonfuls and beating until the frosting is stiff enough to spread. To test the consistency, take some of the mixture on the back of a spoon and make a cut through it with a knife. If the knife makes a clean cut and the frosting remains parted, it is of the right consistency.
- 5Spread the cake thinly with the frosting. Allow this layer to harden.
- 6Apply a thicker layer of frosting, making sure the mixture is somewhat stiffer than the first coating. Then, crease the frosting for cutting.
- 7To the remaining frosting, add enough more sugar so that the frosting will keep its shape after being forced through a pastry bag and tube. With a pastry bag and a variety of tubes, the cake may be ornamented as desired.