I cannot explain what kind of curiosity overtook me when I decided to try this method from the Creams and Fillings section of the Good Housekeeping Cooking Compendium, volume 3: Picture Cake Making (Waverly, 1955).
- The recipe doesn’t state how long it will take to achieve the desired consistency and while all eggs are different, it would have been nice to have an indication that atleast 25 minutes of whisking is necessary. The mixture went from runny and foamy to glossy and shiny, only after a concerted effort.
- I had a couple of sponge fingers leftover from this and decided to ice them.
- The amount stated in the recipe makes just over a pint. No, really.
Absolutely insanely sweet. Too sweet even for me – I quite enjoyed the biscuits I iced but, I’m ashamed to say, ditched the rest as tooth-aching. This icing/frosting/filling does not harden and while the texture is delightful, I think it would be better flavoured with something like lemon zest, or perhaps used as the basis for a pudding, a sortof coward’s soufflé.
Marshmallowed by Elly