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Dessert

Iceing for Cakes of All Kinds

A simple icing made from egg white, powdered sugar, and melted gum dragon, used to cover cakes.

From an old cookbook · modernised transcription
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Iceing for Cakes of All Kinds

Ingredients

Directions

Make the icing

  1. In a bowl, combine the egg white, powdered sugar, and melted gum dragon.

  2. Mix until it forms a smooth paste.

Finish

  1. Spread the icing over the cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg white
Adds body and helps the icing set into a smooth coating as it dries.
Loaf sugar
Sweetens the icing and, when finely powdered, thickens it into a smooth paste.
Gum dragon
Thickens and binds the icing so it holds a smooth, spreadable consistency.

The step that matters

Mix until a smooth paste forms. The gum must be fully dispersed through the egg white and sugar. Unmixed gum or sugar leaves lumps and uneven thickness, so the icing spreads unevenly on the cake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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