The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES
Take the white of one egg and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it as you would boiled frosting by adding fruit coloring.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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