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Group Fillings 1 Recipe

Ingredients

How to make it

  • White Mountain Cream
  • 1 cup sugar
  • 1 teaspoon vanilla or
  • 1/3 cup cold water
  • 1/2 tablespoon lemon juice
  • White 1 egg
  • Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan;
  • heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork.
  • Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread;
  • then add flavoring and pour over cake, spreading evenly with back of spoon.
  • Crease as soon as firm. If not beaten long enough, frosting will run;
  • if beaten too long, it will not be smooth.
  • Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water.
  • This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.
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  • Ice Cream Frosting
  • 1 1/2 cups sugar
  • Whites 2 eggs
  • 1/2 cup water
  • 1/2 teaspoon vanilla
  • Follow directions for White Mountain Cream.
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  • Boiled Frosting
  • 1 cup sugar
  • 1/2 cup water
  • Whites 2 eggs
  • 1 teaspoon vanilla, or
  • 1/2 tablespoon lemon juice
  • Make same as White Mountain Cream.
  • This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.
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  • Boiled Chocolate Frosting
  • To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs.
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  • Brown Frosting
  • Make same as Boiled Frosting, using brown sugar in place of white sugar.
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  • Maple Sugar Frosting
  • 1 lb. soft maple sugar
  • 1/2 cup boiling water
  • Whites 2 eggs
  • Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved.
  • Boil without stirring until syrup will thread when dropped from tip of spoon.
  • Pour syrup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread.
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  • Cream Maple Sugar Frosting
  • 1 lb. soft maple sugar
  • 1 cup cream
  • Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved.
  • Boil without stirring until a ball can be formed when mixture is tried in cold water. Beat until of right consistency to spread.
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  • Milk Frosting
  • 1 1/2 cups sugar
  • 1 teaspoon butter
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • Put butter in saucepan; when melted, add sugar anä milk. Stir, to be sure that sugar does not adhere to saucepan, heat to boiling-point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.
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  • Caramel Frosting I
  • Make same as Milk Frosting, adding one and one-half squares melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoon cinnamon.
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  • Caramel Frosting II
  • 1 1/3 cups sugar
  • 1/2 cup butter
  • 2/3 cup grated maple sugar
  • 2/3 cup cream
  • Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.
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  • Nut Caramel Frosting
  • 1 1/4 cups brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1/4 cup English walnut meats, broken in pieces
  • 1/4 cup white sugar
  • Whites 2 eggs
  • Boil sugar and water as for White Mountain Cream.
  • Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool.
  • Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.
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  • Opera Caramel Frosting
  • 1 1/2 cups brown sugar
  • 3/4 cup thin cream
  • 1/2 tablespoon butter
  • Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to spread.
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  • Chocolate Fudge Frosting
  • 1 1/2 tablespoons butter
  • Few grains salt
  • 1/3 cup unsweetened powdered cocoa
  • 1/4 cup milk
  • 11/4 cups confectioners’ sugar
  • 1/2 teaspoon vanilla
  • Melt butter, add cocoa, sugar, salt, and milk. Heat to boiling-point, and boil about eight minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake.
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  • Mocha Frosting
  • 1/3 cup butter
  • 1 tablespoon breakfast cocoa
  • 1 1/2 cups confectioners’ sugar
  • Coffee infusion
  • Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion, drop by drop, until of right consistency to spread or force through a pastry bag and tube.
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  • Fondant Icing
  • The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be found in chapter on Confections. Cakes for dipping must first be glazed.
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  • To Glaze Cakes.
  • Beat white of one egg slightly, and add one tablespoon powdered sugar. Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night before dipping.
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  • To Dip Cakes.
  • Melt fondant over hot water, and color and flavor as desired. Stir, to prevent crust from forming on top. Take cake to be dipped on a three-tined fork and lower in fondant three-fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board. Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied violets. For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in shallow pans, and when cool cut in squares, diamonds, triangles, crescents, etc.
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  • Marshmallow Frosting
  • Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire two minutes. Remove from range, and beat until of right consistency to spread. Flavor with one-fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake, but will never spread perfectly smooth.
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  • Ornamental Frosting I
  • 2 cups sugar
  • Whites 3 eggs
  • 1 cup water
  • 1/4 teaspoon tartaric acid
  • Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to spread smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired.
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  • Ornamental Frosting II
  • Whites 3 eggs
  • 1 tablespoon lemon juice
  • Confectioners’ sugar, sifted
  • Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube.
  • With a pastry bag and variety of tubes, cake may be ornamented as desired.

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    thank you for your time and effoert and posting these basic recipes
    Midge
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