Burnt Sugar Icing
Burnt Sugar Icing offers a rich, caramelized flavor with a glossy finish, perfect for enhancing cakes and desserts for special occasions or everyday treats.
Ingredients
Instructions
- Combine egg whites, sugar, water, and corn syrup in the top of a double boiler.
- Heat water to boiling point.
- Beat with a beater for about 7 minutes or until mixture thickens and holds shape.
- Remove from boiling water.
- Add burnt sugar syrup and continue to beat until stiff enough to spread.
Tips & Substitutions
For a richer flavor, consider replacing the water with brewed coffee or espresso. If you don't have burnt sugar syrup, you can make your own by caramelizing sugar until dark and then adding a bit of water. Make sure the egg whites are at room temperature for better volume. Beating the mixture over boiling water helps achieve the perfect consistency, so keep the heat steady.
Serving Suggestions
This burnt sugar icing pairs beautifully with a variety of desserts, enhancing cakes like the Zurich Apple Cake or adding a unique twist to classic cupcakes. Serve it atop a simple sponge cake or use it to elevate your favorite cookies. It can also complement a slice of Irish Bread ('A Gaelic Blessing') for a delightful treat.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a double boiler while stirring until it regains its spreadable consistency. Avoid direct heat, as it can cause the icing to separate or become too runny.
Nutrition & Diet Analysis (per serving)
Each serving of Burnt Sugar Icing contains roughly 334 calories, with 13g protein, 75g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1940mg per serving (84% of the Daily Value).
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
Can I use powdered sugar instead of granulated sugar?
Using powdered sugar can alter the texture of the icing, making it too soft. It’s best to stick to granulated sugar for the desired stiffness and structure in this recipe.
How do I know when the icing is ready to spread?
The icing is ready when it thickens and holds soft peaks. You should be able to lift the beater and see the mixture hold its shape without collapsing. This typically takes about 7 minutes of beating.
What can I do if my icing becomes too runny?
If your icing turns runny, try re-beating it over a double boiler to help thicken it. You can also add a bit more granulated sugar, but do so gradually to avoid making it overly sweet.
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).