Mama'S Boiled Frosting
Mama's Boiled Frosting is a rich, glossy icing with a light vanilla flavor, perfect for frosting cakes and adding a sweet finishing touch to layered desserts. Suitable for celebrations and special occasions.
Ingredients
Instructions
- Cook sugar, water, corn syrup (or cream of tartar), and salt over low heat, stirring until the sugar dissolves.
- Cover the pan for 2 to 3 minutes to dissolve sugar crystals on the sides of the pan.
- Uncover the pan.
- Cook the mixture to the hard ball stage (236°F) or until tiny threads form when dropped off a spoon.
- Gradually add the hot syrup to the stiffly beaten egg whites, beating constantly.
- Add vanilla and continue beating until the frosting reaches spreading consistency.
- Frost the tops and sides of two 8 or 9-inch cake layers.
- Add coconut on top of the cake.
Tips & Substitutions
To achieve the perfect texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have light corn syrup, you can substitute with honey or agave syrup, but it may alter the flavor slightly. For a richer taste, adding a teaspoon of vanilla extract can enhance the overall flavor of the frosting.
Serving Suggestions
This boiled frosting pairs beautifully with layered cakes, especially chocolate and vanilla varieties. For an extra touch, sprinkle toasted coconut on top for added texture and flavor. You can also serve it alongside a slice of 'Deluxe' Bread Pudding for a delightful dessert combination.
Storage & Reheating
Store any leftover boiled frosting in an airtight container in the refrigerator for up to a week. Before reusing, allow it to come to room temperature and re-whip it briefly to restore its texture. This frosting is best used fresh, as it can lose its structure over time.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Boiled Frosting contains roughly 131 calories, with 0g protein, 34g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 585mg per serving (25% 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 this frosting on cupcakes?
Yes, this boiled frosting works wonderfully on cupcakes as well! Just ensure to frost them once the frosting has reached the right spreading consistency. It adds a beautiful shine and a light touch to each cupcake.
Is it possible to make this frosting dairy-free?
Absolutely! This recipe is naturally dairy-free since it doesn't include any milk or cream. Just ensure that any substitutions you make, like for corn syrup, also align with your dietary needs.
How do I know when the syrup has reached the hard ball stage?
To check if the syrup has reached the hard ball stage, use a candy thermometer to monitor the temperature. Alternatively, drop a small amount of the syrup into a glass of cold water; if it forms a hard ball that holds its shape, it’s ready to be added to the egg whites.
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).