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White Icing
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
✨ Vintage Recipe
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UpdatedLast updated
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- 2 tablespoons cream
- 1 cup Conf sugar
- Butter - walnut
- Vanilla to taste
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
This simple buttercream relies on confectioners' sugar's cornstarch content to stabilize the emulsion between butter and cream, preventing separation. The fat in both butter and cream coats sugar crystals, creating a smooth, spreadable consistency. Room temperature butter incorporates more air when beaten, resulting in a lighter, fluffier texture that spreads easily without tearing delicate cake layers.
Make Ahead
The icing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and rewhip with a mixer for 1-2 minutes before using to restore smooth, spreadable consistency.
Storage
Store iced baked goods covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Unused icing can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. Thaw overnight in refrigerator and rewhip before using.
AI-generated tips from Chef Cecil's culinary database
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