Fluffy Boiled Icing Recipe - Allrecipes.com
Fluffy Boiled Icing Recipe

Fluffy Boiled Icing

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  1. 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).
  2. 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 More Reviews

Most Helpful Positive Review
Nov 22, 2006

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.

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.


48 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.

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.

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.

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.

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.

Dec 07, 2002

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


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  • 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.

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