Recipe by Pierre Dance
This is a diet buster, it's wickedly delicious and it is so easy and quick. It's from my all time favorite cookbook Fanny Farmer's, my copy was printed in 1965 and it's still the best basic cookbook I've come across.
Top Review by dsbell188
Thanks YOU!!! This recipe was great. I was making a High-Hat Cupcake that required an icing like this. I doubled the recipe and it made sooooooo much. It was so easy. This was the first time I ever tried it. It came out great. Also it stiffins up like a marshallow as it sits and chills. After I put it on my cupcakes I chilled them and than dipped in chocolate. It was remarkable. Thanks!!!!
- 3⁄4 cup sugar
- 2 tablespoons water
- 1⁄8 teaspoon cream of tartar
- 1 pinch salt (3-5 grains)
- 1 egg white
- lemon, juice and zest
- orange, juiceand zest
- coconut, freshly grated
Directions See How It's Made
- Mate a stainless steel mixing bowl and a large sauce pan. You're making a double boiler.
- Put a few inches of water in the pan and bring to a boil without the mixing bowl on top.
- In the bowl mix all of the ingredients except flavor options with a hand mixer.
- Place the bowl on the boiling pan and mix 'til it's thick enough to stand, about 4 min.
- Remove the bowl from the pan and mix 'til it's thick enough to spread.
- Flavors in the order of my favorites; Vanilla; Mix 1/2 tsp into the finished frosting.
- Lemon; Subtitute 2 TBS Lemon juice for water and mix 1/2 tsp Lemon Zest into the finished Frosting.
- Orange; Same as lemon but use Orange.
- Coconut; Mix 1/4 cup freshly grated coconut into the finished frosting, spread on the cake and sprinkle the top with a bit more coconut.