Recipes > Desserts > Icings & Fillings > Frosting



  • white of 1 egg
  • 1 teacupful of powdered sugar
  • 1 tablespoonful of lemon juice


Put the white of the egg in a bowl and add the sugar by degrees, beating with a spoon. When all has been added, stir in the lemon juice. If the white of the egg is large it will require a very full cup of sugar, and if small, a rather scant cupful. The egg must not be beaten until the sugar is added. This gives a smooth, tender frosting, which will cover one small sheet of cake. The same amount of material, prepared with the whites of the eggs unbeaten, will make one-third less frosting than it will if the eggs are beaten to a stiff froth before adding the sugar; but the icing will be enough smoother and softer to pay for the extra quantity. It may be flavored with half a teaspoonful of vanilla.


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Miss Parloa's New Cook Book.

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