Fluffy Boiled Icing

Fluffy Boiled Icing


"This recipe is quite old, and belonged to my mother."


servings 81 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
  2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
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  1. 48 Ratings


This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing.

I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious ...

This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all time...