Boiled Icing

[weelisa]

Nabbed from an old Crisco ad in a 1934 Good Housekeeping Magazine. What's interesting about this recipe is the Delectable Icing recipe which is also known as Boiled Icing in old cookbooks. I made it in a double-boiler once and it works - totally non-fat icing!!

Comments

[lil_tree_frog]

It might be non-dairy fat... but it still has fat!

Sugar converts to fat in the liver to lower blood sugar levels, and crisco is an oil, which is also considered a fat.

[magenta_girl]

But the Crisco isn't in the icing. The icing is non fat, even though sugar converts to fat in the body, there is no fat in sugar.
That being said, I don't really hold with all the low fat stuff. But I love boiled icing.

[weelisa]

The icing recipe itself doesn't call for Crisco.

[misstia]

what's a dover beater?

[weelisa]

Yanno, it gives no indication in the ad anywhere - I cropped it - there were two other recipes included.

[fee_parisienne]

It's a hand-cranked egg beater. Here's a picture and a bit of vintage advertising text:

http://www.vintagerecipes.net/books/missparloa/dover_egg_beater.php

[misstia]

thanks! I HAVE ONE!!! YEAH!!! :)

[meezergal]

That icing can also be made with brown sugar, which I prefer. Yum! *drool*

ETA: It's also known as seven-minute icing, supposedly referring to how long it must be beaten.

[weelisa]

Ohhh, I never thought of that - then it would sort of a butterscotch icing? Yum!!!

[meezergal]

Yeah--it's much better than the plain sugar kind!

[thisprairielife]

Mmmm, 7 minute icing, it tastes so much like marshmallow creme.

[outsdr]

I'm not sure I've ever had boiled icing. The last time I tried to beat something cooking in a double boiler, it burnt out my mixer, lol.