Bride's Wedding Cake Frosting Recipe and Lady Baltimore Cake
Bride's Wedding Cake Frosting
This is a great-tasting frosting/icing. It makes enough for three layer cakes, and it works great on any cake you want to put it on.
This is a two-part recipe. One part is my snowy white frosting. The other part is confectioner sugar frosting. You'll find my snowy white frosting in one of my articles. It's good all by itself. This recipe will show you in detail how to cook the second part of this recipe.
Items You Will Need:
- Two Large Mixer Bowls
- One Saucepan
- Candy Thermometer
Mixing the Sugar and Crisco
- 2 lbs. confectioner sugar
- 1 ½ lb. Crisco
- 1 tsp almond extract
- 1 tsp vanilla extract
- Mix sugar in Crisco by using two knives. After mixing with knives, mix with the mixer until fluffy.
My friend and I made a batch of this frosting for each of us a few weeks ago. We found that when we put together the powdered sugar and Crisco, it worked better to use two knives and crisscross through the ingredients until the sugar and Crisco mix pretty well. If you don’t do this, the powdered sugar will come flying up out of the bowl when you try to mix it.
Making the Snowy White Frosting
- 4 egg whites
- ¼ tsp of cream of tartar
- 2 cups sugar
- ¾ cups water
- 1 tbsp. vinegar
- Crisco mixture from above
- Mix 4 egg whites and ¼ tsp of cream of tartar in mixer bowl until stiff.
- In a sauce pan, mix 2 cups sugar, ¾ cups water, and 1 tbsp. vinegar.
- Cook until it forms a thread about 230°F-235° F on candy thermometer.
- Pour hot mixture over egg white in the mixer and beat until stiff peaks form. Let cool for a short time then add Crisco mixture and beat until fluffy.
Makes enough for 3 cakes. Can be frozen in 3 separate containers. The frosting is a white frosting, very pretty.
Where's the Cake?
You have to have a cake if you have a frosting, so here's one my mom use to make from her old war cookbook, The Victory Cook Book: Wartime Edition.
Lady Baltimore Cake Recipe
- 3/4 cup of butter or shortening
- 2 cups sugar
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon vanilla
- 6 egg whites
- Cream shortening and sugar together until fluffy.
- Sift flour, baking powder and salt, together 3 times.
- Combine milk, water and vanilla.
- Add small amounts of flour to creamed mixture, alternately with milk mixture, beating until smooth after each addition.
- Beat egg whites until stiff but not dry and fold into mixture.
- Pour into 3 cake pans sprayed with Pam. In the cookbook, it says line cake pans with waxed paper.
- Bake in moderate oven (350°) 25 minutes. Makes 3 (9-inch) layers.
Filling for the Lady Baltimore Cake
- 1/2 cup chopped figs
- 1 cup chopped raisins
- 1 cup chopped nut meats
Once the snowy white frosting is done, divide it in half. Add the fruit and nuts to 1 portion and spread between layers of the cake. Frost top and sides with remaining plain frosting.
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© 2011 moonlake