Old Fashioned Boiled Icing
Updated: Mar 23, 2022
Okay friends, this icing is nostalgic to my childhood. Every year for my birthday I would request my mom make me angel food cake with "white mountain frosting" also known as "boiled icing." I can still remember the first time I attempted to make this icing myself when I was younger. I had boiled the sugar for a little bit too long and when I added it to the egg whites with the mixer on, I ended up making spun sugar and a sticky mess. Needless to say it was still delicious but we had to soak the bowl for a while to get all the hardened sugar off. Now with my own family, I make this for my kids and family to enjoy and have gotten much better at getting it to that perfect ooy gooy, marshmallow like icing that is what dreams are made of. This icing and angel food cake are best friends. So if your looking to excite your taste buds, this is the recipe for you. I hope you enjoy it as much as I do and can make your own memorable moments with food.
TIPS AND TRICKS:
- When adding your hot sugar to your whipped egg whites, try not too poor the stream directly on the whisk as it passes or you may end up with spun candy.
- Don't over heat your sugar or it will harden in you egg whites. Cook just until sugar is dissolved or to a temp of 242 F.
- If you are worried about the egg whites being raw, don't worry, the hot sugar will essentially cook the eggs and is safe to eat.
- Similar to when you make a meringue, be sure your utensils and bowls are grease free and that you don't accidentally get any egg yolks mixed in. If this does happen you may find the whites will have a hard time forming and holding stiff peaks.
- Don't forget the cream of tartar. This helps to stabilize the icing and keeps those desired stiff peaks you are looking for.
WHAT YOU WILL NEED: Stand mixer with whisk attachment, pot with lid, measuring cups and spoons, and a spatula for scrapping the sides of the bowl.
2 large Egg Whites
1/2 cup sugar
1/4 light corn syrup
pinch of salt
2 tbsp water
1 tsp vanilla
1/2 tsp cream of tartar
- Beat egg whites with electric mixer on high until stiff peaks form.
- Meanwhile in a saucepan stir sugar, corn syrup, salt, cream of tartar and water until well mixed. Cover and heat to a rolling boil over medium heat. Then uncover and boil an additional 4 to 8 min without stirring until sugar is dissolved (temp of 242F).
- Pour hot syrup slowly in a thin stream into you whipped egg whites with your mixer on medium speed. Careful not to add to quickly or you will end up with chunked of cooked egg.
- Add vanilla. Once incorporated, beat on high speed for about 10min until stiff peaks form.
- This will generously cover an angel food cake or can frost a 13x9 inch cake or fill and frost up to a 9 inch layered cake.
I hope you enjoyed this recipe and will share your experience. Making memories never tasted so good.
Whether it's Sweet or Savoury, let it be made with love.