Boiled Frosting
A simple boiled frosting recipe, similar to White Mountain Cream, but slightly easier for beginners due to its slower setting time.
Ingredients
- 1 cup Granulated Sugar
- 0.5 cup Water
- 2 Egg Whites
- 1 teaspoon Vanilla Extract (Or 1/2 tablespoon lemon juice)
Instructions
- 1In a saucepan, combine the sugar and water.
- 2Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Continue to cook without stirring until the syrup reaches the soft-ball stage (235-240°F or 113-116°C). Use a candy thermometer to monitor the temperature.
- 3While the syrup is cooking, beat the egg whites in a clean, dry bowl until stiff peaks form.
- 4Slowly pour the hot sugar syrup into the beaten egg whites in a thin stream, while continuing to beat on high speed. Be careful to avoid splashing.
- 5Continue beating the frosting until it is stiff and glossy, and the bowl is cool to the touch. This may take several minutes.
- 6Stir in the vanilla extract (or lemon juice) and mix well.
- 7Use the frosting immediately to frost cakes, cupcakes, or other desserts.