BOILED FROSTING RECIPES
FLUFFY BOILED ICING RECIPE | ALLRECIPES
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 2 cups
Number Of Ingredients 7
Steps:
- 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).
- 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 : Calories 80.8 calories, CarbohydrateContent 20.1 g, ProteinContent 0.6 g, SodiumContent 34.6 mg, SugarContent 19.2 g
1 MINUTE CHOCOLATE FROSTING (BOILED FROSTING) RECIPE ...
from cdkitchen.com Recipe ID: 24742 This is an easy, quick frosting, like my grandmothers used to make. Here at a high altitude I boil it for two minutes.
Provided by kitchenwitchCO
Number Of Ingredients 5
Steps:
- Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.
- CDKitchen Note: Please read the reviews on this recipe. We have personally tested this recipe and it WORKS if you follow the directions.
- This recipe has received such varying reviews we thought we better bring it to the CDTestKitchen. You'll notice we're giving it 5 stars - that's because it turned out perfect for us. We boiled the mixture about a minute (maybe 20-30 seconds more) then let it cool just a little (in case it splatted it wouldn't burn then!) and beat it with an electric mixer for about 3 1/2 minutes. We used all the measurements/ingredients exactly as called for in the recipe. One thing that may be confusing people is that this is not a fluffy kind of frosting that you use to decorate a cake. This is more of a frosting that would go on brownies, or a cake that is in a pan. The mixture will harden some however, but it definitely shouldn't be soupy like some reviewers mentioned. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy (which will make the mixture crunchy). We think the biggest success factor is the mixing time/technique. Don't try to mix this by hand, you won't get it to the right consistency. Also, don't let it cool too much before spreading it since it will firm up more while it cools (to the point it won't be easily spreadable).
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- Run a bit of butter around the inner rim of a small saucepan. Add the syrup, and boil to the hard ball stage, about 238 degrees. Meanwhile, beat the egg whites until stiff, and add the salt. Slowly pour the syrup into the egg whites, beating constantly. The frosting will thicken as the syrup cools. Beat until soft peaks form, and spread on cake.
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