Boiled Icing Recipe 3

Ingredients for Boiled Icing

• 2 egg whites
• 1 cup sugar
• ¼ cup water

Instructions

1. Put the sugar and water into a dish which has a closely fitting cover, and set it on the stove to boil.
2. Have the egg whites in a bowl ready to beat.
3. Boil the sugar and water with the cover off the dish till a long, hairlike thread hangs from the spoon when dipped into the sirup and lifted, or to 244 degree F.
4. Set the dish off the stove and put the cover on tightly while you beat the whites stiff.
5. Then pour the hot sirup in a small stream into the whites, beating continuously, and beat till it becomes cool enough and stiff enough to spread on the cake without running off.
6. If properly made, this will be stiff enough to stay in place, but not too stiff to spread smoothly, even if it should take some few minutes to spread it on the cake.
7. One egg white is generally used for one cup of sugar, and the sirup boiled to 238 degree F., but by using two egg whites and boiling the sirup a little thicker, an icing is made which will not become too hard to spread before it is all spread on the cake.
8. It makes a smoother and nicer frosting.