A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Particularly good for orange cake, harmonizing with the color of the cake in a way to please those who love rich coloring
Preserved exactly as written in the original source
Proceed exactly as for ordinary frosting
Modern guidance to help you succeed with this vintage recipe
Using only egg yolks creates a rich, golden-hued frosting because yolks contain lecithin and fat that emulsify with sugar and any liquid, creating a smooth, stable texture. The absence of egg whites results in a denser, more buttercream-like consistency with deeper color from the carotenoids naturally present in yolks. The fat content also provides a luxurious mouthfeel and helps the frosting set without becoming brittle.
This frosting can be made 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature and rewhip for 1-2 minutes before using to restore smooth consistency.
Store frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature 30 minutes before serving for best texture and flavor. Unfrosted cake can be wrapped tightly and frozen for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
This frosting can be made 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature and rewhip for 1-2 minutes before using to restore smooth consistency.
Store frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature 30 minutes before serving for best texture and flavor. Unfrosted cake can be wrapped tightly and frozen for up to 3 months.
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