If chocolate icing is desired, a square of melted chocolate may be added to the icing given in the preceding recipe after the sirup has been added to the egg white.
BROWN-SUGAR BOILED ICING
- 1-1/4 c. brown sugar
- 1/4 c. white sugar
- 1/3 c. water
- 2 egg whites
- Pinch of cream of tartar
Boil the sugar and the water until it threads or forms a fairly hard ball when tried in cold water.
Beat the egg whites until stiff, adding a pinch of cream of tartar while beating. Pour the hot sirup over the egg whites and continue beating. Flavor with vanilla if desired. Beat until stiff enough to spread and, if desired, cook over boiling water as described for boiled white icing.
TIME-SAVING ICING
- 7/8 c. granulated sugar
- 3 Tb. water
- 1 egg white
Put the sugar, water, and egg white into the upper part of a small double boiler. Have the water in the lower part boiling rapidly. Set the part containing the ingredients in place and beat constantly for 7 minutes with a rotary egg beater, when a cooked frosting that will remain in place will be ready for use. The water in the lower receptacle must be boiling rapidly throughout the 7 minutes.
