No Cook Icing

No Cook Icing

84
Debi 3

"Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla."

Ingredients

10 m servings 67 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
  • profile image

Your rating

Cancel
Submit

Reviews

84
  1. 96 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This icing is wonderful!! Very light and not too sweet! I think the trick is to beat the egg/sugar/cream of tartar mixture first before adding the boiling water. Then add the vanilla. We had no ...

FANTASTIC! I didnt have any cream of tartar so I used salt and it came out fantastically. I had to beat it for about 3 minutes longer but WOW! It was gobbled up with requests for more. (I used ...

This is yummy! Very easy, too! I was a little worried when I put all the ingredients in the bowl and saw a brownish colored mess, but was more than pleased to discover that after some faithful b...

this turned out so wonderful! right at the end of beating i added just about 1/4 package of lime jello mix. it gave the icing perfect amount of a lime flavor and a beautiful light green color. ...

i made this icing for angel food cake. very good!! would suggest storing iced cake in the fridge, as the icing "sweats" the sugar into a syrup on the bottom of the plate, when left out on coun...

This took forever! I had to beat it for 35 minutes to get it anywhere stiff enough to frost a cake. Stiff peaks never did come into the picture. Absolute thumbs down.

Wonderful! Very easy. I blended the sugar, egg white and creme of tartar together first, then added the boiling water. I had doubled the recipe, but there was no need as it made plenty. I was...

This is just like my Grandma used to make and I have been searching for this recipe for years. I halved this recipe and put 2 tablespoons of Marshmallow creme into the mixture. Turned out perfec...

This icing was beautiful and very easy to make. I would highly recommend a stand mixer to get the egg whites to peak. Need to use the icing the same day since the icing will "weep" if stored. ...