White Boiled Icing
White Boiled Icing is a fluffy, glossy frosting made by boiling sugar syrup and folding it into stiff egg whites, perfect for decorating cakes and pastries with a sweet, airy finish.
Ingredients
Instructions
- Boil sugar, water, Karo syrup, and salt to thread stage in a saucepan.
- Pour the hot syrup into the stiffly beaten egg whites.
- Continue beating at high speed while pouring in the syrup to form a glossy icing.
Tips & Substitutions
To achieve the perfect thread stage for your icing, use a candy thermometer for accuracy, aiming for around 230°F to 234°F. If you don't have Karo syrup, corn syrup can be a suitable substitute. Ensure your egg whites are at room temperature for better volume. For a flavored icing, consider adding a splash of vanilla extract or almond extract after the syrup is incorporated.
Serving Suggestions
White boiled icing is excellent for topping cakes, cupcakes, or cookies, adding a delightful sweetness and glossy finish. It pairs beautifully with classic desserts like Inez'S Possum Cookies or Chocolate Calories. For a festive touch, consider adding colored sprinkles or edible glitter on top before serving.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to three days. When ready to use, let it come to room temperature and re-whip it briefly to restore its texture. Avoid freezing, as the icing may separate and lose its glossy finish upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of White Boiled Icing contains roughly 124 calories, with 13g protein, 18g carbohydrates, and 0g fat. It is an excellent source of protein (27% of the Daily Value) and vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 1944mg per serving (85% 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 make this icing in advance?
While it's best to use white boiled icing immediately for optimal texture, you can prepare the syrup ahead of time and store it in the fridge. When ready to use, gently reheat the syrup before incorporating it into the egg whites.
What can I do if my icing is too runny?
If your icing turns out too runny, try beating it longer to incorporate more air and achieve a thicker consistency. If it's still not thickening, you may need to reheat the syrup slightly and slowly drizzle it in while mixing to help it firm up.
Is there a vegan alternative to this recipe?
For a vegan version, consider using aquafaba (the liquid from canned chickpeas) in place of egg whites. Use an electric mixer to whip the aquafaba until stiff peaks form, then gradually add a cooked sugar syrup made from the same ingredients, ensuring it reaches the right temperature.
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).