Snowy Boiled Icing

4 Reviews Add a Pic
Recipe by  Carol

“This frosting takes a little extra time, but the results are worth it.”

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Adjust Servings

Original recipe yields 2 3/4 cups



  1. Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).
  2. Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.

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Reviews (4)

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Not for decorating!!! And "takes some extra time" is underestimating it. It took me about 1 1/2 hours to make. Then when it seemed spreadable, I iced a doll cake for my daughter's birthday party. The icing went on well, then quickly thickened. Since I had tinted it pink, it looked EXACTLY like I had made the Barbie's dress with Silly Putty! It flowed down the sides of the cake, and the effect was awful. I guess I should remember that great baking rule, do not experiment when it's a special occasion, but I was looking for a good alternative to too sugary buttercream. Should have just sweetened some whipped cream and had done with it.



I loved this recipe! It was easy enough to make that my 10 yr old & 8 yr old children made it to put on our cake for Jesus' birthday! It was so yummy!!! We added 1/4 tsp. of Orange Extract, and it had the most awesome flavor to it!!! Definitely a recipe to keep!!!



This is basically a recipe for homemade Marshmallow Fluff, with a slightly more spreadable consistency; not what I was expecting. Not sure if the results are "well worth it."

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Amount Per Serving (15 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 33 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Lady Baltimore Frosting


next recipe:

No Cook Icing