Sharon’s Boiled Cake Icing
Sharon’s Boiled Cake Icing is one of the best frosting you will ever have on a cake. Surprisingly easy to make for such a delicious frosting
I asked my mom to share some of her old recipes from her “black book” with me when I was writing my first cookbook. Sharon’s Boiled Cake Icing is what she gave me.
I remember her making this frosting when I was a kid. This frosting has a consistency, unlike any icing you will find in a grocery store.
Not that there is anything wrong with store-bought icing. There’s just something about homemade cake icing that tastes better.
This cake icing recipe is no different. And since it is boiled, the consistency is out of this world, almost like a meringue or melted marshmallow.
I can’t even tell you how many different flavors of cakes I’ve used this frosting on. It’s absolutely sinful on Chocolate Cake but just as good on Vanilla, Spice or another flavored cake.
Gather your Ingredients
You will need the following ingredients to make this Boiled Cake Icing recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- White Sugar
- Water
- Corn Syrup
- Egg Whites
- Vanilla Extract
How to Make Boiled Cake Icing
- Combine sugar, water, and corn syrup in a saucepan. Bring to a boil and let boil for a few minutes.
- In a mixing bowl, beat egg whites and vanilla extract until peaks start forming.
- Pour the hot syrup mixture over egg whites and beat constantly until the icing becomes stiff.
Sharon’s Boiled Cake Icing
Equipment
- Saucepan
- Hand Mixer
Ingredients
- ½ Cup White Sugar
- 2 Tbsp Water
- â…“ Cup Corn Syrup
- 2 Egg Whites
- 1 Tsp Vanilla Extract
Instructions
- Combine sugar, water and corn syrup in a saucepan. Bring to a boil and let boil for a few minutes.
- In a mixing bowl, beat egg whites and vanilla extract until peaks start forming.
- Pour hot syrup mixture over egg whites and beat constantly until icing becomes stiff.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This is my favourite icing to make. Very simple to make and is very much like marshmallow. I only make this recipe now instead of buying store bought icing.
My mother made for every special occasion, an Angel Food cake with boiled icing
or seven minute icing (tinted pink) She would leave the iced cake sitting out over night with no covering. It would have a very thin “crust” when she served it.
How did she do this? I have tried for 15 years since she passed to copy this. I tried both recipes, heating the sugar water above 238 degrees, beating icing longer, etc. Can you help?
Not sure what exactly you are asking. All I know is this recipe has been in my family for over 50 years and is delicious!
Hi, will the corn syrup in this recipe prevent the icing from crusting? I’ve tried other boiled icing recipes without the corn syrup but they turn matte and crusts after a few hours of sitting at room temperature.
It should stay fluffy for a couple of days. I recommend keeping the cake in the refrigerator.
One question please. Why the addition of corn syrup when making this kind of frosting? Thanks!
To give it a thick consistency and a little flavor. This icing has a similar consistency to a melted marshmallow.