No Cook Icing

No Cook Icing

76 Reviews 8 Pics
  • Prep

    10 m
  • Ready In

    10 m
Debi
Recipe by  Debi

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  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.

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Reviews (76)

Rate This Recipe
CONNIEJC
85

CONNIEJC

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 problem getting it fluffy as did the last review. Extra icing also stores well in the frig for later use.

webwitch6
57

webwitch6

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 it on deep dish brownies.) A keeper!

Erin
36

Erin

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 beating, it turned into a beautiful, fluffy white icing! Thanks!

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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