Recipe#435

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INGREDIENTS

6 pounds confectioners' powder sugar, sifted
3 ounces meringue powder
1 pint water, cold

INSTRUCTIONS

Disssolve thoroughly 3 ounces of meringue powder in 1 pint of cold water. Place egg mixture in a deep round bowl and beat for one minute. Add only half of the sugar and beat slowly for about 15 minutes, adding the balance of the sugar gradually. When finished, this mixture should be quite stiff and of the proper consistency for piping flowers and borders.

If the icing is to stiff it may not work in the small pin-point writing tubes. A little water may be add to overcome this, also beat up well after adding water.

Always makeup a heavy stiff icing first and if wanted softer, it is very easily thinned down as just explained.

Each cake should have two coats of frosting or plain icing and as the icing hardens when dry, add some butter which will cause it to retain its softness on the inside and enable you to cut the cake much better. Add butter for frosting only, not decorating.

To ice or frost cake, use stiff icing (with butter added) for the first coat. Spread this evenly and allow to dry. Now thin icing down just enough to make it flow and pour on second coat, smoothing it evenly around cake with a spatula knife.