Recipes For Making Uncooked Icing
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 549 of 825.
Water Icing Recipe
About 4 tablespoonfuls of clear, black coffee or about 4 tablespoonfuls of fruit juice. 1 1/2 cups of confectioner's sugar. Flavoring as needed. Color paste for tinting as desired.
If the cake be but slightly cooled, let the liquid be cold; if the cake be cold, let the liquid be hot. Stir the liquid into the sifted sugar, adding more, a few drops at a time, as needed. A little lemon juice added to other fruit juice accentuates the flavor of the latter. The icing is of proper consistency when it coats the spoon and conceals its color. Water, milk or cream may be used.
Water Icing With Chocolate Recipe
1 1/2 cups of confectioner's sugar. 1 ounce of chocolate. About 6 tablespoonfuls of boiling water. 1/3 teaspoonful of vanilla extract.
Melt the chocolate over hot water; add the boiling water and stir in sugar; add the vanilla and stir in the sifted sugar, adding more hot water, if needed, to spread the mixture smoothly.
Chocolate Icing With Syrup Recipe
2 ounces of cocoa or chocolate. 1/2 cup of syrup registering 30° on the syrup gauge. 1/4 teaspoonful of ground cinnamon or cinnamon extract. Confectioner's sugar as needed. 1/2 teaspoonful of vanilla extract.
Melt the chocolate over hot water (the cocoa will melt in the syrup), add the cinnamon and stir in the hot syrup; let stand over hot water until beaten smooth and very hot; add the vanilla and sugar as needed, then pour or spread upon the cake; éclairs and small cakes may be dipped into the hot icing.
Royal Icing Recipe
The white of one egg. Confectioner's sugar. 2 tablespoonfuls of cold water, or the juice of half a lemon or both water and juice. Color paste for tinting if desired.
Stir sugar into the liquid ingredients until the icing is of a consistency to spread. If the mixture be beaten, instead of stirred, less sugar will be required, and the icing will be lighter, but it will be less soft and creamy and will dry out more quickly.
Soft Icing Recipe (Ice Cream Icing)
The whites of two eggs. 1/2 teaspoonful of vanilla extract. 1/2 cup of confectioner's sugar.
Beat the whites of the eggs until dry, then beat in, gradually, the sugar; add the flavoring and beat the mixture (a confectioner's whisk is the best utensil for the purpose) until it is very smooth and glossy. This makes a very soft icing. It is used principally on white layer cake, as filling and icing. It spreads easily upon the sides of the cake to cover. Make smooth with a silver knife.