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Great Response Is Icing On The Cake

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By JEFF HOUCK | The Tampa Tribune

Published: October 5, 2008

Heather Adkins of Tampa probably had no idea what a force of nature she unleashed when she asked for a recipe for brown sugar icing similar to one her grandmother used to make for chocolate cake. We've had dozens come by mail and e-mail.

LaVonne Kirkland shared her grandmother's Easy Penuche Icing. Joanne Nesmith sent the same recipe.

Jane Engelman of Sun City Center sent a boiled icing recipe she found in a cookbook titled "Practical Cookery," printed in 1939. "It sounds like the one my mother used to make for chocolate cake," Engelman says.

Recipe Requests
Jo Nashick of Tampa wants a recipe for picadillo and one for making "good, robust coffee."
Suzanne Fuller e-mails, "I used to make sourdough bread using a starter made from mashed potato flakes. I quit making the bread and the starter died! I tried making starter with yeast and one with shredded potatoes. Neither one worked. I was hoping someone had this starter and would share it with me. It really makes great sourdough bread."

EASY PENUCHE ICING
1/2 cup butter or margarine
1 cup brown sugar, packed
1/4 cup milk
1 3/4 to 2 cups powdered sugar
Melt butter in a saucepan. Add brown sugar and milk. Boil over low heat 2 minutes, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If icing becomes too thick, add a little hot water.

BOILED ICING
1 cup brown sugar
Few grains of salt
1/16 teaspoon cream of tartar
1/2 cup water
1 egg white, beaten stiff
1/2 teaspoon flavoring of your choice
Cook sugar, salt, cream of tartar and water to thread stage, stirring only until sugar dissolves. Use care to prevent crystallization. Pour in a fine stream of egg white, beating constantly while adding to prevent cooking egg. Add flavoring. Beat until just thick enough to spread. The cream of tartar may be omitted but icing is more apt to be grainy. If desired, substitute 2/3 tablespoon of light corn syrup for cream of tartar.

Looking for a recipe? E-mail Jeff Houck at jhouck@tampatrib.com.

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