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Almond Icing for Bride Cakes

A sweet almond icing made with egg whites, sugar, blanched Jordan almonds, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Icing for Bride Cakes

Ingredients

Directions

Make the icing

  1. Blanch and pound the almonds with a little rose water.

  2. In a bowl, mix the egg whites, sugar, and almond mixture.

  3. Whisk the mixture well for 1 to 2 hours.

Finish the cake

  1. Spread the icing over the cake.

  2. Place the cake in the oven.

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. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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

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

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

  5. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg whites
Whisked into a foam that traps air, giving the icing body and a light, spreadable structure.
Sugar
Dissolves into the whisked whites, adding sweetness and helping the icing set firm.
Blanched jordan almonds
Provide the main almond flavour and fat, adding richness and a fine texture to the icing.

The step that matters

Whisking the mixture well. Whisking incorporates air into the egg whites and helps the sugar dissolve evenly. Insufficient whisking leaves the icing dense and runny, while thorough whisking produces a stable, smooth foam that holds 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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