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No Cook Icing

Rated as 3.93 out of 5 Stars
11

"Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla."
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Ingredients

10 m servings 67
Original recipe yields 12 servings (3 cups)

Directions

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  1. In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

Nutrition Facts


Per Serving: 67 calories; 0 16.8 0.3 0 5 Full nutrition

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Reviews

Read all reviews 109
  1. 122 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This icing is wonderful!! Very light and not too sweet! I think the trick is to beat the egg/sugar/cream of tartar mixture first before adding the boiling water. Then add the vanilla. We had no ...

Most helpful critical review

This took forever! I had to beat it for 35 minutes to get it anywhere stiff enough to frost a cake. Stiff peaks never did come into the picture. Absolute thumbs down.

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This icing is wonderful!! Very light and not too sweet! I think the trick is to beat the egg/sugar/cream of tartar mixture first before adding the boiling water. Then add the vanilla. We had no ...

FANTASTIC! I didnt have any cream of tartar so I used salt and it came out fantastically. I had to beat it for about 3 minutes longer but WOW! It was gobbled up with requests for more. (I used ...

This is yummy! Very easy, too! I was a little worried when I put all the ingredients in the bowl and saw a brownish colored mess, but was more than pleased to discover that after some faithful b...

this turned out so wonderful! right at the end of beating i added just about 1/4 package of lime jello mix. it gave the icing perfect amount of a lime flavor and a beautiful light green color. ...

i made this icing for angel food cake. very good!! would suggest storing iced cake in the fridge, as the icing "sweats" the sugar into a syrup on the bottom of the plate, when left out on coun...

This took forever! I had to beat it for 35 minutes to get it anywhere stiff enough to frost a cake. Stiff peaks never did come into the picture. Absolute thumbs down.

Wonderful! Very easy. I blended the sugar, egg white and creme of tartar together first, then added the boiling water. I had doubled the recipe, but there was no need as it made plenty. I was...

This is just like my Grandma used to make and I have been searching for this recipe for years. I halved this recipe and put 2 tablespoons of Marshmallow creme into the mixture. Turned out perfec...

I just made this icing and it turned out beautifully! I'm not sure if it matters or not but I had my ingredients (egg white) at room temperature (I put all the ingredients except water in a bowl...