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Icings & Fillings Recipes
Browse
Recipes: |
PLAIN
CHOCOLATE ICING |
ALMOND
FROSTING |
CHOCOLATE
FROSTING |
TUTTI
FRUTTI ICING |
SUGAR
ICING |
BOILED
FROSTING |
FROSTING
WITHOUT EGGS |
GELATINE
FROSTING |
GOLDEN
FROSTING |
FILLINGS
FOR LAYER CAKES |
OTHER
RECIPES FOR BREADS, DESSERTS, ETC. |
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PLAIN
CHOCOLATE ICING
Put into
a shallow pan four
tablespoons of scraped chocolate, and place it where it will melt
gradually,
but not scorch; when melted, stir in three tablespoons of milk or cream
and one of water; mix all well together, and add one scant cup of
sugar;
boil about five minutes, and while hot, and when the cakes are nearly
cold,
spread some evenly over the surface of one of the cakes; put a second
one
on top, alternating the mixture and cakes; then cover top and sides,
and
set in a warm oven to harden. All who have tried recipe after recipe,
vainly
hoping to find one where the chocolate sticks to the cake and not to
the
fingers, will appreciate the above. In making those most palatable of
cakes
like "Chocolate Eclairs," this recipe will be found very satisfactory. |
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ALMOND
FROSTING
The
whites of three eggs, beaten
up with three cups of fine, white sugar. Blanch a pound of sweet
almonds,
pound them in a mortar with a little sugar, until a fine paste, then
add
the whites of eggs, sugar and vanilla extract. Pound a few minutes to
thoroughly
mix. Cover the cake with a very thick coating of this, set in a cool
oven
to dry, afterwards cover with a plain icing. |
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CHOCOLATE
FROSTING
The
whites of four eggs, three
cups of powdered sugar and a cup of grated chocolate. Beat the whites a
very little, they must not become white, stir in the chocolate, then
put
in the sugar gradually, beating to mix it well. |
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TUTTI
FRUTTI ICING
Mix with
boiled icing one ounce
each of chopped citron, candied cherries, seedless raisins, candied
pineapple
and blanched almonds. |
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SUGAR
ICING
To one
pound of extra refined
sugar add one ounce of fine white starch; pound finely together and
then
sift them through gauze; then beat the whites of three eggs to a froth.
When all the sugar is stirred in continue the whipping longer, adding
more
sugar if the ice is too thin. Take a little of the icing and lay it
aside
for ornamenting afterward. When the cake comes out of the oven, spread
the sugar icing smoothly over it with a knife and dry it at once in a
cool
oven. For ornamenting the cake the icing may be tinged any color
preferred.
TIP:
Let the coloring
be first mixed with a little colorless spirit or vodka and then stirred
into the white icing until the tint is deep enough. To ornament the
cake
with it, use icing bag or make a cone of stiff writing paper and
squeeze
the colored icing through it, so as to form leaves, beading or letters,
as the case may be. It requires nicety and care to do it with success.
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BOILED
FROSTING
To one
pound of finest pulverized
sugar add 1 cup of clear water. Let it stand until it dissolves; then
boil
it until it is perfectly clear and threads from the spoon. Beat well
the
whites of four eggs. Pour the sugar into the dish with the eggs, but do
not mix them until the syrup is luke-warm; then beat all well together
for one-half hour.
Season
to your taste with
vanilla, rose-water, or lemon juice. The first coating may be put on
the
cake as soon as it is well mixed. Rub the cake with a little flour
before
you apply the icing. While the first coat is drying continue to beat
the
remainder; you will not have to wait long if the cake is set in a warm
place. |
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FROSTING
WITHOUT EGGS
An
excellent frosting may be
made without eggs or gelatine, which will keep longer and cut more
easily,
causing no breakage or crumbling and withal is very economical.
Take one
cup of granulated
sugar; dampen it with one-fourth of a cup of milk, or five tablespoons;
place it on the fire in a suitable dish and stir it until it boils;
then
let it boil for five minutes without stirring; remove it from the fire
and set the dish in another of cold water; add flavoring. While it is
cooling,
stir or beat it constantly and it will become a thick, creamy frosting. |
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GELATINE
FROSTING
Soak one
teaspoon of gelatine
in one tablespoon of cold water half an hour, dissolve in two
tablespoons
of hot water; add one cup of powdered sugar and stir until smooth. |
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GOLDEN
FROSTING
A very
delicious and handsome
frosting can be made by using the yolks of eggs instead of the whites.
Proceed exactly as for ordinary frosting. It will harden just as nicely
as that does. This is particularly good for orange cake, harmonizing
with
the color of the cake in a way to please those who love rich coloring. |
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