Fluffy Boiled Icing


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

2 cups


  • 1 cup white sugar

  • cup water

  • 1 tablespoon light corn syrup

  • teaspoon salt

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 3 tablespoons confectioners' sugar


  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
20g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 81
% Daily Value *
Sodium 35mg 2%
Total Carbohydrate 20g 7%
Total Sugars 19g
Protein 1g
Calcium 1mg 0%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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