This Sour Cream Icing from Russia makes an unusual, but delicious, topping for cakes. The quantity given here is enough to ice one
8 oz. icing sugar
1 teaspoon fresh orange juice
3 drops lemon essence
1 tablespoon plus
1 teaspoon sour cream 1 egg white
Sift the icing sugar into a medium-sized mixing bowl. Stir in the orange juice, lemon essence and the tablespoon of sour cream. Set aside.
In a small mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks.