Old Fashioned Boiled Icing

Updated at: Thu, 17 Aug 2023 07:38:40 GMT

Step 1

TIPS AND TRICKS

Step 2

- When adding your hot sugar to your whipped egg whites, try not too poor the stream directly on the whisk as it passes or you may end up with spun candy.

Step 3

- Don't over heat your sugar or it will harden in you egg whites. Cook just until sugar is dissolved or to a temp of 242 F.

Step 4

- If you are worried about the egg whites being raw, don't worry, the hot sugar will essentially cook the eggs and is safe to eat.

Step 5

WHAT YOU WILL NEED Stand mixer with whisk attachment, pot with lid, measuring cups and spoons, and a spatula for scrapping the sides of the bowl.

Step 6

- Beat egg whites with electric mixer on high until stiff peaks form.

Step 7

- Meanwhile in a saucepan stir sugar, corn syrup, salt, cream of tartar and water until well mixed. Cover and heat to a rolling boil over medium heat. Then uncover and boil an additional 4 to 8 min without stirring until sugar is dissolved (temp of 242F).

Step 8

- Pour hot syrup slowly in a thin stream into you whipped egg whites with your mixer on medium speed. Careful not to add to quickly or you will end up with chunked of cooked egg.

Step 9

- Add vanilla. Once incorporated, beat on high speed for about 10min until stiff peaks form.

Step 10

- This will generously cover an angel food cake or can frost a 13x9 inch cake or fill and frost up to a 9 inch layered cake.

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