Fluffy Boiled Icing

SUBMITTED BY: Carol PHOTO BY: Allrecipes

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

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

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INGREDIENTS

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

READ REVIEWS (15)

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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REVIEWS

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Reviewed on Nov. 4, 2003 by LEDERER

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.

9 users found this review helpful

Reviewed on Jul. 4, 2006 by Chrisa

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.

7 users found this review helpful

Reviewed on Nov. 22, 2006 by Queen Llemon

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.

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 81

Total Fat: 0g
Cholesterol: 0mg
Sodium: 36mg
Total Carbs: 20.1g
Dietary Fiber: 0g
Protein: 0.6g

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