Monday, May 2, 2011
Boiled Frosting Recipe from 1927 Cookbook
I made this without using my electric mixer. I used an ordinary whisk and I was surprised how much time it really took to peak egg whites. It only took about 5 minutes of vigorous whisking to get the desired results. My arm is a little sore, but I needed the exercise. Imagine the damage I could have done if I had biceps used to doing heavy chores every morning...
Here's the recipe:
1 1/2 cups granulated sugar
2/3 cup water
Whites of 2 eggs
1 teaspoon lemon juice
Cook the sugar and water together until a little lifted on the spoon forms a thread- if using a thermometer, cook to 230 degrees. Have the whites of eggs beaten until stiff, pour the boiling syrup over them in a thin stream, beating while pouring. Add the lemon juice and beat until the frosting is stiff enough to spread.
Okay- I made the mistake of waiting too long while I cooked the syrup. It hardened fast and clumped in my egg whites. The heat from the syrup cooked the egg whites and produced a very light tasting frosting. My only complaint was the fact that I messed up the syrup.