Boiled Icing Recipes

Boiled icing recipes produce soft, fluffy icing with the consistency and flavor of marshmallows. They are also referred to as Italian Meringue Icing. 

All 3 recipes combine beaten egg whites with boiled sugar syrup. Compared to buttercream icing, which is made with butter and confectioner's sugar, boiled icing recipes are softer, fat-free, and hold up better in humid weather.

They do, however, firm up quickly, so you will need to frost the cake immediately after making them. Be sure to keep all the ingredients free of grease to ensure the egg whites will whip up properly. Any bit of yolks that get into the egg white mixture will also inhibit the whites from whipping.

Have the egg whites at room temperature when you begin. You will need to carefully monitor the temperature of the sugar syrup to achieve the ideal consistency. Overheating it will cause the icing to harden quickly. You can rectify this problem by whipping in 1 - 2 teaspoons of boiling water.

When using a candy thermometer to monitor the temperature, just keep in mind that the temperature will rise slowly at first. Don't be fooled into walking away, because once the mixture gets hot, the temperature will rise quickly.

Boiled Icing Recipes: #1:

This recipe uses cream of tartar to help retain its texture. Yields 4 cups: enough to fill and frost an 8" cake

Combine the sugar and water in a medium-sized saucepan. Cover and cook for 3 minutes, allowing the steam to wash the sugar crystals down the sides of the pan.

Uncover the pan and place a candy thermometer into the mixture. Heat to 240 degree F. The syrup should create a thin thread when dropped from a spoon.

In a bowl, beat egg whites and salt until foamy. Add syrup in a thin stream while constantly beating egg whites.

Add cream of tartar and vanilla.

Frost cake immediately.

Boiled Icing Recipes #2:

This recipe uses a small amount of corn syrup. Yields 3-1/2 cups icing

Place corn syrup, sugar and water in a medium-sized saucepan. Stir until sugar dissolves.

Cook covered until the mixture comes to a boil.

In the bowl of an electric mixer, beat egg whites at high speed. While still beating, add 6 Tbsp. of the syrup mixture.

Continue cooking syrup mixture with the cover until the steam washes the sugar crystals down the sides. Remove the cover and place a candy thermometer into the the syrup. Cook until the mixture reaches 240 degrees F.

While still beating the egg whites, slowly add the remaining syrup to the egg whites. Add the vanilla. Continue beating for 4 minutes.

Frost cake as soon as possible.

Boiled Icing Recipes #3:

This recipe uses more corn syrup than sugar.

Yields 4 cups icing

2 egg whites
1/8 tsp. salt
1 c. white corn syrup
1/4 c. sugar
1-1/2 tsps. vanilla

Beat egg whites and salt to form soft peaks.

In a saucepan, combine the corn syrup and sugar. Cook over low heat while stirring constantly. Allow the mixture to reach a full boil.

While still beating the egg whites, add the syrup mixture in a slow steady stream. Add vanilla and continue beating until the egg whites hold stiff peaks.

Frost cake immediately.

Return Home from Boiled Icing Recipes