Classic Boiled Lemon Icing
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic boiled icing featuring a bright lemon flavor, cooked on the stovetop and beaten until thick, glossy, and perfectly spreadable. This vintage recipe creates a smooth, non-gritty frosting ideal for finishing lemon cakes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | 10 mins | Icing for one 8 or 9-inch cake |
🔪 Key Equipment
- medium saucepan
- handheld electric mixer
- spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 Cup | Sugar | Granulated |
| 1/4 Cup | Milk | Whole |
| 3 Tablespoons | Spry | Vegetable shortening; Crisco is a modern substitute |
| 1/4 Teaspoon | Salt | Fine |
| 3/4 Teaspoon | Lemon Rind | Freshly grated |
Instructions
Step 1: Boil the Base
- In a medium saucepan, combine the 3/4 cup sugar, 1/4 cup milk, 3 tablespoons Spry, and 1/4 teaspoon salt.
- Bring the mixture to a rolling boil over medium heat, stirring constantly. Continue to boil for exactly 1 minute.
Step 2: Cool and Whip
- Remove the saucepan from the heat and stir in the 3/4 teaspoon lemon rind.
- Allow the mixture to cool until it is warm to the touch but not hot.
- Using a handheld electric mixer, beat the mixture on medium-high speed as it cools. Continue beating for several minutes until the icing loses its transparency, becomes creamy, and thickens to a spreadable consistency.
💡 Make-Ahead & Storage: This icing should be used immediately upon reaching the correct consistency to ensure it spreads smoothly over the cake.
Original Recipe Scan
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