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.
For more great recipes made with Corn Syrup, I suggest you check these recipes out:
📋 Gather your Ingredients
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 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.
📖 Recipe
Sharon's Boiled Cake Icing
Equipment
- Saucepan
- Hand Mixer
Ingredients
- ½ Cup White Sugar
- 2 tablespoon Water
- ⅓ Cup Corn Syrup
- 2 Egg Whites
- 1 teaspoon 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.
Donna
One question please. Why the addition of corn syrup when making this kind of frosting? Thanks!
Chef Rodney
To give it a thick consistency and a little flavor. This icing has a similar consistency to a melted marshmallow.
Norelle
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.
Chef Rodney
It should stay fluffy for a couple of days. I recommend keeping the cake in the refrigerator.
Brenda
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?
Chef Rodney
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!
Kay
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.