Prep 3 mins
Cook 0 mins
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.
- Beat all ingredients together until stiff enough to frost cake with.
- This recipe makes enough icing for a large angel or chiffon cake.
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!