Icings and Fillings
Reading edition
Boiled Icing
1 cup granulated sugar 1/2 cup water white of 1 egg 1/2 teaspoon flavoring extract 1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.
Frosting
1 unbeaten egg white 1-1/2 cups confectioner's sugar 1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.
Ornamental Frosting
1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1 teaspoon flavoring extract 1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.
White or Colored Icing
1-1/2 cups confectioner's sugar 2 tablespoons hot milk 1/2 teaspoon butter 1/2 teaspoon vanilla extract
Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on cake.
For pink icing add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.
Seven Minute Icing
1 unbeaten egg white 7/8 cup granulated sugar 3 tablespoons cold water
Place all ingredients in top of double boiler. Place over boiling water and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and spread on cake.
For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened chocolate.
For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of water.
Chocolate Filling and Icing
whites of 2 eggs 2 cups confectioner's sugar 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon butter
Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.
Old-Fashioned Chocolate Filling
3 ounces melted chocolate 3 tablespoons cream 1 egg 3/4 cup powdered sugar 1 tablespoon corn starch 1/8 teaspoon salt 1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add corn starch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.
Soft Icing
2/3 cup light syrup 1/3 cup granulated sugar 2 tablespoons cold water whites of 2 eggs 1 teaspoon corn starch 1/2 teaspoon Royal Baking Powder 1 teaspoon vanilla extract
Boil syrup, sugar and water without stirring until syrup spins a thread; pour slowly into stiffly beaten egg whites and beat well. Add corn starch, baking powder and flavoring, and mix until smooth.
Marshmallow Filling and Icing
1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows whites of 3 eggs
Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites; beat until firm enough to spread.
Fruit Filling
2 cups granulated sugar 2/3 cup boiling water whites of 2 eggs 1/4 cup chopped nuts 1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers of cake.
Fresh Strawberry Icing
Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.
Maple Icing. I
1/2 teaspoon butter 2 tablespoons hot milk 1-1/2 cups confectioner's sugar 1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.
Maple Icing. II
1 cup maple syrup whites of 2 eggs
Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.
Orange Icing
rind of 1 orange 2 teaspoons lemon juice 1 cup confectioner's or powdered sugar white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.
Jelly Meringue
white of 1 egg 1/2 cup currant or other jelly
Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
Sea Foam Icing
1 cup brown sugar 1/3 cup water white of 1 egg 1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread. Add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder. When icing foams, put between layers and on top of cake.
Cocoa Icing
1 cup confectioner's sugar 4 tablespoons cocoa 1 egg white 1 teaspoon vanilla extract 1 tablespoon cream 1 teaspoon melted butter
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
Brown Sugar Icing and Filling
3 cups brown sugar 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake. Chopped nuts can be added if desired.
Butter Scotch Icing and Filling (Without Sugar)
2 cups light syrup 1/2 cup butter 1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.