Plain Icing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites of the eggs, and sift in gradually the sugar, beating all the while, using good judgment as to sufficient quantity, and adding in the beginning a tablespoonful of Rose or Lemon Esse...
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Cooking tools:
- Whisk
- Mixing bowl
- Sifter
- Measuring spoon
- Measuring cup
Ingredients
- The Whites of 2 Eggs
- A Tablespoonful of Lemon Juice
- 2½ Cupfuls of Pulverized Sugar
- Essence of Rose, Orange or Lemon
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