- 2 egg whites
- 1-1/4 c. confectioner's sugar
- 1 tsp. vanilla
Beat the egg whites until they are stiff, sift in the powdered sugar, add the vanilla, and beat together until the icing is of a consistency to spread.
BUTTER ICING
- 1 Tb. butter
- 1-1/2 c. powdered sugar
- 1 Tb. cream
- 1/2 tsp. vanilla
- 1 egg white
Cream the butter, add the sugar, diluting it with the cream, and add the vanilla. Beat the egg white and add to the mixture, continuing the beating until the mixture is dry and ready to spread.
CHOCOLATE BUTTER ICING
- 1 Tb. butter
- 1-1/2 c. powdered sugar
- 3 Tb. milk
- 1/2 egg
- 1 oz. chocolate
- Vanilla
Cream the butter and add the sugar gradually, moistening with the milk and egg to make the mixture thin enough to spread. Melt the chocolate in a saucepan over hot water and pour into the icing mixture. Add the vanilla. Beat thoroughly and if more sugar or liquid is needed to make the icing thicker or thinner, add until it is of the right consistency to spread.
ORNAMENTAL ICING
- 3 egg whites
- 3 c. confectioner's sugar
- 3 tsp. lemon juice