Brown Sugar Frosting
Ingredients
Directions
Combine one cup brown sugar and one-half cup water.
Boil until it strings.
Mix with beaten white of an egg.
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. See the original page.
Explore the science
What each ingredient does
- Brown sugar
- Provides sweetness and the caramel flavour of the frosting.
- Water
- Dissolves the sugar so it can be boiled into a syrup.
- Egg white (in the method)
- Whipped into the hot syrup to add lightness and a fluffy texture.
The step that matters
Boil until it strings. Sugar syrup changes quickly near its target concentration. Boiling too briefly leaves a runny frosting, while overcooking makes it hard and grainy as it cools.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.