Fluffy Boiled Icing
Elevate your cakes and cupcakes with this irresistibly fluffy boiled icing, a timeless recipe that brings airy sweetness to any dessert. Made with simple ingredients like granulated sugar, egg whites, and a touch of vanilla, this classic frosting is cooked to perfection using a candy thermometer to create a velvety-smooth texture. The careful combination of hot sugar syrup whipped into stiffly beaten egg whites results in a glossy, cloud-like finish that’s as beautiful as it is delicious. With its light and marshmallowy consistency, this boiled icing is ideal for layering onto your favorite baked treats, ensuring eye-catching presentation and a melt-in-your-mouth experience. Perfect for special occasions or everyday delights, this frosting is best enjoyed fresh and pairs wonderfully with a variety of flavors.
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 1 cup Cold water
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.125 teaspoons Salt
Instructions
In a medium saucepan, combine the granulated sugar and cold water. Stir gently to dissolve the sugar without splashing onto the sides of the pan.
Place the saucepan over medium heat and bring the mixture to a boil. Avoid stirring once it comes to a boil to prevent crystallization. Use a candy thermometer and let the syrup cook until it reaches 240°F (115°C). This is the 'soft ball' stage.
Meanwhile, in a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using a hand or stand mixer, beat on medium-high speed until soft peaks form.
Once the sugar syrup has reached 240°F, remove it from the heat. With the mixer running on low speed, slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream. Be careful to avoid pouring directly onto the beaters to prevent splattering.
Increase the mixer speed to high and beat the mixture for 7-8 minutes, or until the icing is thick, glossy, and holds stiff peaks.
Add the vanilla extract and beat for an additional 30 seconds to incorporate.
Use immediately to frost cakes or cupcakes, as this icing is best on the day it’s made.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 304.1 g | 111% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 301.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
