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    Home » Recipes » Desserts

    Sharon's Boiled Cake Icing

    Published on March 5, 2017 - Updated on January 13, 2023 by Chef Rodney - 7 Comments - This post may contain affiliate links.

    1.8K shares
    Jump to Recipe
    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
     
    Boiled Icing

    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 cake icing when I was a kid. This frosting has a consistency, unlike any icing you will find in a grocery store.

    Boiled Icing

    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.

    Boiled Icing

    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.

    For more great recipes like this one, I suggest you check these recipes out:

    • Pecan Pie Chocolate Brownies
    • Mom’s Old Fashioned Butter Tarts
    • Caramel Shortbread Squares

    📋 What Ingredients do I need

    You will need the following ingredients to make this Boiled Cake Icing recipe (see recipe card for quantities): White Sugar, Water, Corn Syrup, Egg Whites and Vanilla Extract.

    🥣 How to Make Sharon's 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 hot syrup mixture over egg whites and beat constantly until the icing becomes stiff.

    Boiled Icing

    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
    4.07 from 30 votes
    Print Recipe Rate Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 93 kcal

    Ingredients
     

    • ½ Cup White Sugar
    • 2 tablespoon Water
    • ⅓ Cup Corn Syrup
    • 2 Egg Whites
    • 1 teaspoon Vanilla Extract
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    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

    Calories: 93kcalCarbohydrates: 23gSodium: 21mgPotassium: 12mgSugar: 23gCalcium: 2mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    7 Comments

    1. Donna

      May 03, 2021 at 7:18 am

      One question please. Why the addition of corn syrup when making this kind of frosting? Thanks!

      Reply
      • Chef Rodney

        May 03, 2021 at 9:38 am

        To give it a thick consistency and a little flavor. This icing has a similar consistency to a melted marshmallow.

        Reply
    2. Norelle

      June 16, 2021 at 7:42 am

      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.

      Reply
      • Chef Rodney

        June 16, 2021 at 12:49 pm

        It should stay fluffy for a couple of days. I recommend keeping the cake in the refrigerator.

        Reply
    3. Brenda

      September 22, 2021 at 12:40 pm

      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?

      Reply
      • Chef Rodney

        September 23, 2021 at 10:08 am

        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!

        Reply
    4. Kay

      April 08, 2022 at 5:12 pm

      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.

      Reply

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