Friday, May 27, 2011

BOILED ORANGE FROSTING

Put 1 cup sugar and 1/4 cup water in a small saucepan. Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan. Pour slowly onto 2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add Few gratings orange rind and 1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.

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