Monday, May 2, 2011

Boiled Frosting Recipe from 1927 Cookbook

I thought I better create a post for the "boiled frosting" that appears to be a staple in the 1927 cookbook I am working my way through one month at a time.

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:

Boiled Frosting
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.

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