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My Mom used this icing a lot when I was growing up. Looking through a 1940, Culinary Arts Institute cookbook, I came across it.


  • 2 egg whites
  • 1 1/2 cups sugar
  • 1/3 cup water
  • Few grains salt
  • 1/4 tsp. cream of tartar or 1 1/2 tsp corn syrup
  • 1 tsp. vanilla


  • Combine all ingredients except vanilla in the top of a double boiler.
  • Cook over boiling water, beating constantly with a rotary egg beater.
  • Cook for 7 minutes, or until mixture holds a point when beater is lifted.
  • Remove from heat, add vanilla and continue beating until cool enough to spread.
  • Will frost tops and sides of 2 (9 in.) layers.
  • Variations:
  • Lemon - Use lemon juice instead of 2 tbsps. of water, omit cream of tartar and vanilla and add 1/4 tsp. grated lemon rind.
  • Orange - Use only 1/4 c. of water. Use juice and rind of 1/2 orange instead of vanilla.
  • Peppermint - Flavor with a few drops of oil of peppermint instead of vanilla, and when frosting on cake is cold but still soft, make a 1- inch border of chocolate flakes around top of cake. Make flakes by scraping bitter choclate with a knife.
  • Caramel - Use brown sugar in place of granulated
  • Chocolate - Stir 2 squares of chocolate, melted, into icing just before spreading on cake

Categories: Dessert  Frosting 
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