Total Time
25mins
Prep 5 mins
Cook 20 mins

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition

Directions

  1. Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
  2. Pour hot syrup very slowly into beaten egg whites, beating constantly.
  3. Flavor with vanilla and beat until icing is nearly cool.
  4. Add baking powder during the last of the beating until cool and of proper consistency to spread.

Reviews

(1)
Most Helpful

This recipe is AWESOME . My DH finally after many years of not having chocolate cake with boiled icing for his brthday got it this year LOL There is plenty of icing for a 9 inch layer cake with leftovers for sampling LOL

wicked cook 46 October 29, 2008

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