Community Pick
No Cook Boiled Icing
"Tried this old recipe for son's birthday. Came from my Mom's recipe file ,have no idea where it came from. It looks, tastes, and spreads like a boiled icing but never fails."
photo by Deb F.
- Ready In:
- 3mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 cup white sugar
- 1 unbeaten egg white
- 1 teaspoon vanilla
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup boiling water
directions
- Beat all ingredients together until stiff enough to frost cake with.
- This recipe makes enough icing for a large angel or chiffon cake.
Questions & Replies
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Can I add icing to the cake and freeze it, or do I need to make small batch and use on part of cake I don't freeze? -
My icing is runny and I have been beating for quite some time.
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Do you need to refrigerate the cake after frosting?
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can you make this into a chocolate icing?
Reviews
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This icing totally wowed me! I had made some cupcakes not realizing that I didn't have icing sugar to make the frosting. Now what? I remembered Mom making boiled icing when I was a kid so thought I would look up some recipes. I am so glad that I found your recipe. Not only was it easy, it tasted awesome! The kids and DH loved it. My only question now is...can I freeze the leftover cupcakes with the icing on them or does this icing not freeze well? I put one cupcake in the freezer to test the outcome. I'll try to remember to come back and let you know. Thanks for posting this, it goes in the "best of the best" files. UPDATE June 6 - Okay, I'm letting you know how the freezing turned out. When I took the cupcakes out of the freezer they looked normal but as the icing thawed it separated, so I wouldn't freeze again in the future. You should simply enjoy it while it is fresh even if it means pigging out on cake to eat the leftovers up! -
Super, super easy to make and tasty to boot! I coloured it with beetroot powder (allergy considerations) and it gave it a slightly tangy flavour that everyone loved. Note: It looks lovely and glossy for about 36hrs and then starts to 'deflate'. An absolute winner that I will use again. My daughter enjoyed her 'poodle' cake and the icing held the marshmallows beautifully. -
OMG, this stuff is amazing!!! THANK YOU THANK YOU THANK YOU!! You saved me... I needed a non-dairy icing for a 3-yr-old's birthday cake, and this did the trick. It tasts just like marshmellow, and was perfect for the occasion :) I threw all the ingredients into a food processor (using the whisk attachment) and it was ready in no time. thanks again! -
This is absolutely the best icing I have ever tasted and the easiest icing I have ever made. This will be the only icing I will ever be making from now on ! I would never be able to tell the difference between this and the actual boiled icing !!!! Thank you so much ! -
This did not work for me. Seemed simple, but did not even come close to an icing consistency. Disappointed.
see 25 more reviews
Tweaks
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To make sure the granulated sugar dissolves I add the sugar first then the boiled water and mix until dissolved. Then added the rest ... turned out amazing! -
The first change I made was substituting the 1/4 tsp of cream of tartar with 1/2 tsp of lemon juice because I’m not fond of how the cream of tartar makes things taste. I also added a dash of salt to help the egg white fluff better. I followed the rest of the recipe perfectly & still ended up with soup. So this is how I fixed it. First I tried adding 1\4C of sugar more and thatgot the ball rolling but it wasn’t enough. Luckily I had some Wilton’s meringue powder in my cupboard. I measured 4 tsp meringue powder plus 1/4C water in a separate bowl and whisked them until soft peaks formed. If you don’t have meringue powder you can use 2 room tempature egg whites, 1/2 tsp lemon juice or 1/4 tsp cream of tartar and a dash of salt instead. Once soft peaks were formed I added 1/4 of the mixture at a time to the icing. I then slowly added about 6 more tbsp of sugar - 1 tbs a time until stiff peaks formed.
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I followed the suggestion someone else made and blended the sugar with boiling water until dissolved. Then added the other ingredients. Once the icing was thick (a good 15 min or so of beating), I added a teaspoon of powdered sugar and that really thickened it up to the consistency I needed. Great recipe! Definitely a keeper!!
