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White Mountain Cream Frosting Recipe

1 cup
1 tsp
1/3 cup
1/2 Tb
Cold water
Lemon juice
Egg white

Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling point and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork.
Pour syrup gradually on the beaten white of an egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon.
Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth.
Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water.
This frosting is soft inside and has a glossy surface.

If the white mountain cream frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as it is spread.


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White Mountain Cream Frosting Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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