|Nutritional Guidelines (per serving)|
|Servings: Icing for 2 cakes (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making your own cake icing lets you control the ingredients that go in the frosting and ensure that your frosting is fresh.
According to the Deluxe Food Lover's Companion, boiled frosting is a fluffy cake frosting that is made by gradually pouring a hot sugar syrup over stiffly beaten egg whites. The eggs are beaten constantly until the mixture is smooth and satiny. It is similar to the way meringue is made.
Try this boiled frosting recipe if you want to make your own cake icing. This boiled frosting recipe for icing cakes makes enough icing to cover the tops and sides of two 9-inch layer cakes.
The frosting is best, of course, when it is used freshly after it is made. But it can be refrigerated for a day if you need to store your cake.
Here are a few tips for making your boiled frosting:
- If you are storing the frosting, be sure to cover it tightly before it goes into the refrigerator.
- After spreading the boiled frosting on the cake or cupcakes, you can store it at room temperature. In general, refrigerating it will keep the frosting fluffy and soft longer.
- If you cover the cake, do it with a domed cake server that does not touch the frosting.
- Do not freeze the boiled frosting.
- 1 1/2 cup sugar
- 1/2 teaspoon light corn syrup
- 2/3 cup boiling water
- 2 egg whites (stiffly beaten)
- 1 teaspoon vanilla
Put egg whites in a mixing bowl.Combine sugar, corn syrup and water in a saucepan. Bring the mixture to a boil, stirring it only until the sugar is completely dissolved. Boil it rapidly, without stirring it, until a small amount of syrup forms a soft ball in cold water or spins a long thread when dropped from tip of a spoon (at this time, it's at about 240 degrees Fahrenheit --you can check it with a cooking thermometer).
Slowly pour the syrup mixture in a fine stream over the egg whites, beating them constantly but not scrambling the eggs.
Next, add the vanilla.
Continue beating that mixture with rotary egg beater for 10 to 15 minutes, or until the frosting is cool and is the right consistency to spread easily.
Use a wooden spoon when the frosting becomes too stiff for the beater. Once it is the right consistency, you can spread it easily onto the cake.