Some people called it Marshmallow Icing while others call it Boiled Icing. I like this childhood cake icing a lot and grew up licking leftovers from my aunt's mixer. Making this easy and economical cake icing requires a candy thermometer because you can tell from the thermometer when the syrup is ready for pouring into your egg white mixture for a perfect boiled icing texture. However, if you do not have the candy thermometer, you can use the thread test method wherein, you will dip a spoon or fork into the boiling sugar syrup and lift it up. When fine threads are formed, the syrup is ready for pouring to your whipped egg whites.
Boiled Icing Pros:
Other than it will give you the chance of reminiscing your childhood cake and icing memories, boiled icing is a super white icing that you need not to add the white food color just to achieve that white color you want in your cakes.
The recipe calls for ingredients that are easily available in our pantry or in stores just near us.
The icing is stable enough to last for hours even during humid and hot weather.
Can be piped and spread easily.
Boiled Icing Cons:
I can't think of any cons for this all time favorite cake icing except that my youngest son got some rashes around his mouth after licking lotsa boiled icing.
The recipe calls for:
1 1/2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
A pinch salt
1 teaspoon vanilla
Directions for making boiled icing includes:
- In a heavy saucepan combine sugar, water and cream of tartar.
- Slowly bring mixture to a boil, keep stirring the sides of the saucepan with a brush dipped in water to remove any sugar crystals.
- Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- While boiling the sugar mixture, using your stand mixer, start beating the egg whites with pinch of salt until glossy and peaked.
- Slowly pour in syrup while beating the egg whites continuously.
- Beat until cool and frosting is soft and fluffy.
- Fold in vanilla.