How long must the icing be stirred?

For 20 minutes, and always in the same direction. That way it turns snow-white, foamy, and thick.

It is spread over the cake with a knife.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 450.

Sugar icing

Name: Sugar icing
Prep time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 125 g confectioners' sugar (sifted); 1 pcs egg white (preferably pasteurized); 2 tsp lemon juice (1 dessert spoon)

White sugar icing of 125 g confectioners' sugar, 1 egg white, and 1 dessert spoon of lemon juice, stirred 20 minutes in the same direction to a snow-white, thick icing spread on with a knife.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 450 (falt i det fri)

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About the dish

The classic white egg-white icing that Erken uses on cakes and small pastries. The long stirring time — always in the same direction — gives a white, airy, and thick icing.

How to make it

1
Stir together
Stir the confectioners' sugar, egg white, and lemon juice together for 20 minutes, always in the same direction.
2
Check the consistency
The icing should be snow-white, foamy, and thick.
3
Spread on
Spread the icing over the baked goods with a knife.

Changes from the original

Confectioners' sugar is named as such and the dessert spoon has been converted to about 1 teaspoon (2 tsp). Raw egg white should be replaced with pasteurized egg white in line with today's recommendations.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 450) → 1949 (korrekturlest, s. 512)~31% av teksten endretfjernetlagt til

125 gr. flormelis, 1 ~~eggehvite,~~ eggekvite, 1 ~~dessertske citronsaft;~~ dessertskje sitronsaft; dette røres sammen i 20 ~~minutter, altid~~ minutter til samme kant; ~~glassuren~~ glasuren skal da være snehvit, skummende og tyktflytende; strykes over med kniv.

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Frequently asked questions

What is the sugar icing made of?: Just three things: 125 g confectioners' sugar, 1 egg white, and 1 dessert spoon of lemon juice.
How long must the icing be stirred?: For 20 minutes, and always in the same direction. That way it turns snow-white, foamy, and thick.
How is it applied?: It is spread over the cake with a knife.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 450.

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