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Dessert

Directions for Frosting

This frosting is made by whipping egg whites and adding powdered sugar and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Directions for Frosting

Ingredients

Directions

Make the frosting

  1. Beat the egg whites to a stiff froth.

  2. Gradually add the powdered sugar while beating continuously until smooth.

  3. Add flavoring of your choice.

  4. Prepare the frosting while the cake is baking.

Apply the frosting

  1. Invert a clean tin milk pan on a paper, place the cake on it, and apply the frosting.

  2. If frosting sits, beat it again before applying.

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).

  2. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Egg + rosetop 28% of all pairs
    Smell alikelow
    Cooked together2,840 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg whites
Whipped into a stiff foam that gives the frosting its light, airy structure.
Powdered sugar
Dissolves into the foam to add sweetness and body to the frosting.
Cornstarch
Helps stabilise the frosting so it stays smooth and holds its shape.

The step that matters

Beating the sugar into the egg whites. Adding sugar gradually while beating keeps the foam stable. Dumping it in at once can deflate the whites, leaving a runny or grainy frosting that does not hold its shape 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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