Egg yolk frosting

Yield: 1 cake

Measure Ingredient
2 \N Egg yolks
⅛ teaspoon Cream of tartar
\N pinch Salt
2 tablespoons Cold water
1 tablespoon Lemon juice
¾ cup Sugar
¼ teaspoon Lemon rind

Place the egg yolks, cream of tartar, salt, water, lemon juice and sugar in the top of a double boiler. Place over boiling water (the upper pan should not touch the surface of the water) and beat with a rotary beater or electric mixer for about 7 minutes or until the mixture is thick and fluffy and holds its shape. Stir in the lemon rind. Spread on the cake. This icing is especially suitable for a white cake.

Makes enough for one 8-inch layer.

source: The Encyclopaedia of Cookery copyrighted in 1948

Submitted By PAUL MACGREGOR On 08-30-95

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