Classic Boiled Vanilla Frosting
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sauces A light, fluffy, and glossy meringue-style boiled icing perfect for layering cakes. This classic seven-minute frosting is achieved by whipping hot sugar syrup into stiff egg whites.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | Frosts a 2-3 layer cake |
🔪 Key Equipment
- small heavy-bottomed saucepan
- candy thermometer
- electric mixer
- large mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Sugar | granulated |
| 1/2 cup | Water | cold |
| 1/2 tsp | Vinegar | white |
| 3 | Egg Whites | room temperature |
| Few grains | Salt | fine |
| 1 tsp | Vanilla | extract |
Instructions
Step 1: Prepare the Syrup
- In a small, heavy-bottomed saucepan, combine 1 1/2 cups sugar, 1/2 cup water, and 1/2 tsp vinegar.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Continue to boil without stirring until the syrup reaches the soft-ball stage (238-245°F) on a candy thermometer.
Step 2: Whip the Meringue
- While the syrup boils, combine 3 egg whites and few grains of salt in a large, clean mixing bowl.
- Beat with an electric mixer on high speed until stiff peaks form.
Step 3: Combine and Finish
- With the mixer running on high, very slowly and carefully pour the hot syrup in a thin, steady stream into the egg whites.
- Continue beating constantly for about 7 minutes until the frosting is thick, glossy, and holds its shape.
- Beat in 1 tsp vanilla and use immediately on a cooled cake.
💡 Make-Ahead & Storage: This frosting is best used immediately after preparation as it sets quickly. It is not recommended for long-term storage.
Original Recipe Scan
.webp)