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Fluffy Boiled Icing

Rated as 4.04 out of 5 Stars

"This recipe is quite old, and belonged to my mother."
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Ingredients

servings 81
Original recipe yields 12 servings (2 cups)

Directions

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  1. Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
  2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

Nutrition Facts


Per Serving: 81 calories; 0 20.1 0.6 0 35 Full nutrition

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Reviews

Read all reviews 46
  1. 52 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious ...

Most helpful critical review

This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing.

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This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing.

I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious ...

This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all time...

I have been using this recipe for 10 years now. This is a classic, soft, fluffy and not so sweet frosting. This goes well with sponge cakes. This is also the very first frosting I have ever used...

Wow is all I can say about this recipe. I just made it for the 4th of July Flag cake and it came out so nice. Yes, it did take a while(at least 1/2 hour) to come to the consistency it was supp...

This recipe will not hold its shape as it was represented for outside activities. It sort of melt. It dried out in places that was thin.

This frosting took 90 minutes to make. I thought it was good alone, but on the cake nobody liked it. It also was impossible to color with food dye. It takes way too long for mediocre results,...

I tried this and replaced cherry juice for the water and it came out wonderful and not too sweet.

What a great frosting. I did not use vanilla and quite frankly, I didn't miss it. The recipe was very accurate. I did need to add some powdered sugar to increase the thickness. Don't be afrai...