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Fluffy Boiled Icing

Read Reviews (37)

"This recipe is quite old, and belonged to my mother." — Carol

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Original recipe makes 2 cups Change Servings

1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt

2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

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Directions

Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

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I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious once it happened. I kept some cupcakes covered on the counter and the icing did harden a little the next day; the others I kept in the fridge and the icing was still soft.

—Queen Llemon

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Most Helpful Critical Review

Nov 04, 2003

This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing.

—LEDERER

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42 Ratings

Jul 04, 2006

This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all times, it was delicious, easy to spread, and looked fantastic. Thank you for the great recipe- I will for sure be making it again.

—Chrisa

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Feb 23, 2009

I have been using this recipe for 10 years now. This is a classic, soft, fluffy and not so sweet frosting. This goes well with sponge cakes. This is also the very first frosting I have ever used and I absolutely loved it! I am using this recipe right now for my cakes in my cake shop. It is a hit! The costumers loved it because it is fluffy and it's great for decorating cakes and cupcakes too.

—Cam_JaZz_Hale

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Jul 04, 2003

This recipe will not hold its shape as it was represented for outside activities. It sort of melt. It dried out in places that was thin.

—GEORGENA

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Jul 04, 2008

Wow is all I can say about this recipe. I just made it for the 4th of July Flag cake and it came out so nice. Yes, it did take a while(at least 1/2 hour) to come to the consistency it was supposed to be but it was worth the effort. It tastes and spreads wonderfully. Definitely a keeper.

—suzyq

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Mar 10, 2008

This frosting took 90 minutes to make. I thought it was good alone, but on the cake nobody liked it. It also was impossible to color with food dye. It takes way too long for mediocre results, sorry.

—Rochelle

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Dec 07, 2002

I tried this and replaced cherry juice for the water and it came out wonderful and not too sweet.

—DAWNMICHELE

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Nutrition

Calories
81 kcal
4%

Carbohydrates
20.1 g
6%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
0%

Protein
0.6 g
1%

Sodium
35 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fluffy Boiled Icing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 81
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 35mg 1 %
** Potassium 10mg < 1 %
** Total Carbohydrates 20.1g 6 %
** Dietary Fiber 0g 0 %
** Protein 0.6g 1 %
** Sugars 19.2g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.