No Cook Icing Recipe -
No Cook Icing Recipe
  • READY IN 10 mins

No Cook Icing

Recipe by  

"Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2005

This icing is wonderful!! Very light and not too sweet! I think the trick is to beat the egg/sugar/cream of tartar mixture first before adding the boiling water. Then add the vanilla. We had no problem getting it fluffy as did the last review. Extra icing also stores well in the frig for later use.

Most Helpful Critical Review
Sep 22, 2004

This took forever! I had to beat it for 35 minutes to get it anywhere stiff enough to frost a cake. Stiff peaks never did come into the picture. Absolute thumbs down.

Nov 25, 2006

FANTASTIC! I didnt have any cream of tartar so I used salt and it came out fantastically. I had to beat it for about 3 minutes longer but WOW! It was gobbled up with requests for more. (I used it on deep dish brownies.) A keeper!

May 11, 2006

This is yummy! Very easy, too! I was a little worried when I put all the ingredients in the bowl and saw a brownish colored mess, but was more than pleased to discover that after some faithful beating, it turned into a beautiful, fluffy white icing! Thanks!

Feb 02, 2008

this turned out so wonderful! right at the end of beating i added just about 1/4 package of lime jello mix. it gave the icing perfect amount of a lime flavor and a beautiful light green color. you can mix and match different colors and flavors to get some really great tastes! i am not a fan of frosting, so this was perfect for me on cupcakes!

Mar 13, 2007

i made this icing for angel food cake. very good!! would suggest storing iced cake in the fridge, as the icing "sweats" the sugar into a syrup on the bottom of the plate, when left out on counter.

Apr 10, 2006

Wonderful! Very easy. I blended the sugar, egg white and creme of tartar together first, then added the boiling water. I had doubled the recipe, but there was no need as it made plenty. I was skeptical at first b/c it took a while. It took about 12 minutes with the stand mixer and turned out lovely. Make sure to serve the same day it's prepared. Will definitely use again!:)

Feb 04, 2007

This is just like my Grandma used to make and I have been searching for this recipe for years. I halved this recipe and put 2 tablespoons of Marshmallow creme into the mixture. Turned out perfect and plenty for my Angel food cake. This is definitely a keeper.


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  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 5 mg
  • < 1%

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

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