![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
81
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
To every lb. of loaf sugar allow the whites of 4 eggs, 1 oz. of fine starch.
👨🍳 Method
Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered. Beat the mixture well until the sugar is smooth; then with a spoon or broad knife lay the icing equally over the cakes. These should then be placed in a very cool oven, and the icing allowed to dry and harden, but not to colour. The icing may be coloured with strawberry or currant-juice, or with prepared cochineal. If it be put on the cakes as soon as they are withdrawn from the oven, it will become firm and hard by the time the cakes are cold. On very rich cakes, such as wedding, christening cakes, &c., a layer of almond icing, No. 1735, is usually spread over the top, and over that the white icing as described. All iced cakes should be kept in a very dry place. BISCUIT POWDER, generally used for Infants' Food. 1737. This powder may be purchased in tin canisters, and may also be prepared at home. Dry the biscuits well in a slow oven; roll them and grind them with a rolling-pin on a clean board, until they are reduced to powder; sift it through a close hair sieve, and it is fit for use. It should be kept in well-covered tins, and in a dry place. ARROWROOT BISCUITS OR DROPS.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Sugar Icing for Cakes this week, and I must say, the simplicity of the ingredients was a delightful surprise. In an era where we're used to elaborate food coloring and stabilizers, using just egg whites, sugar, and a touch of starch for a smooth, hard icing was refreshing. I found that the key was in the beating—whipping those egg whites until they were stiff before gradually folding in the powdered sugar and starch. It was a labor of love, but the result was a beautifully smooth icing that hardened perfectly in my oven. This recipe is a treasure for the modern baker who appreciates a bit of history in their kitchen. The icing is perfect for those who enjoy a classic, old-fashioned touch on their cakes. I tried it on a simple pound cake, and the contrast between the dense, buttery cake and the crisp, sweet icing was divine. The next time you're looking to add a vintage charm to your baking, give this icing a try. Just remember, patience is key—both in beating the mixture and allowing the icing to set. It's worth the wait for a truly delightful finish.
