I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
ool and then ice.
Icing: Bring sugar and cream to
acks.
Meanwhile, prepare icing. *NOTE: The recipe states that \"although the
ise in warm place until double, about 1 hour.
Heat
baking trays to be double lined with baking paper, depending
ake the icing: Beat all icing ingredients until fluffy.
Double icing recipe for three
re cool, whisk together the icing ingredients and either dip the
nd butter in top of double boiler over hot water until
ater overnight.
Sift the icing sugar into a large bowl
This historic recipe has been transcribed from the original text in the 1883 version of the First Texas Cookbook.
Cook on medium heat until boiling. Then cook only 2 minutes. Beat with mixer until of spreading consistency.
(Add vanilla.) Double recipe to frost sides of cake!
mins.
For the icing, knead orange food color into
aper - something to catch the icing drips.
Meanwhile, in a
ack before icing.
To make icing, in top of a double boiler
o don't stress.
Icing:
In a medium sized
wire rack.
Make icing: with an electric mixer or
Sieve icing sugar.
Keep aside.
Place water in a double boiler.
Sprinkle gelatin and keep stirring.
Add glycerin and liquid glucose to the gelatin.
Stir well.
Make a well in the icing sugar.
Pour the mixture in the centre.
Add egg white.
Knead to form a soft dough.
Store in an airtight container.
drizzle with Peppermint Icing; save any remaining icing for other uses.
f desired, drizzle with Lime Icing and let stand 20 minutes
>To make the icing: Place sugar, meringue