Boiled Icing(A World War Ii Recipe)
Boiled Icing is a vintage WWII-era frosting known for its glossy, marshmallow-like texture, perfect for decorating cakes and desserts with a sweet, light flavor. Suits nostalgic bakers and those seeking a classic, airy frosting.
Ingredients
Instructions
- Boil together water, vinegar, and sugar until it spins a thread.
- Pour slowly over stiffly beaten egg whites and beat until creamy.
- Add lemon juice and beat until well combined.
Tips & Substitutions
For best results, ensure your egg whites are at room temperature before beating them, as this helps achieve greater volume and stability. If you prefer a different flavor, consider adding a splash of vanilla extract or almond extract instead of lemon juice. If you're short on sugar, you can substitute half with a sugar alternative like erythritol, but keep in mind the texture may vary slightly.
Serving Suggestions
This boiled icing is perfect for topping cakes or cupcakes, providing a delightful, glossy finish. It pairs beautifully with moist cakes like Pumpkin Bread In A Can or can be used to enhance the flavors of American recipes. For a festive touch, consider adding colored sprinkles or edible glitter on top before serving.
Storage & Reheating
Boiled icing can be stored in an airtight container in the refrigerator for up to one week. If you have leftovers, you can rewhip the icing briefly before using it again to restore its creaminess. Avoid freezing as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Icing(A World War Ii Recipe) contains roughly 169 calories, with 13g protein, 25g carbohydrates, and 0g fat. It is an excellent source of protein (27% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is this icing suitable for a vegan diet?
Unfortunately, this boiled icing recipe is not suitable for a vegan diet due to the use of egg whites. However, you can explore alternatives such as aquafaba (the liquid from canned chickpeas) as a vegan substitute for egg whites, which can be whipped and used in a similar manner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).