This is currently my favourite icing. It’s CRAZY good. And all you need is eggs, water and brown sugar. It’s light yet creamy, sweet but not cloying, and it holds it’s volume/shape. There is no butter or cream in it! It’s crazy good. Yup I said it twice!
The recipe came from a client of mine – we were chatting about her Easter weekend and she mentioned that she made a chocolate cake with boiled icing. I had to stop her and ask, what is boiled icing?! She said it was a recipe that was given to her from a sister in law’s mother in law (thank you, whoever you are!). As she described it (boiling sugar with water, adding it to stiff peak egg whites) – I just couldn’t quite imagine it! So I had to try it; and boy am I glad I did. I made it for my brother’s 30th birthday and it was loved by all. My mom usually scrapes off the icing when she eats cake but she didn’t this time! It has a pillowy marshmallow like texture and is very spreadable and holds it’s form really well. I left it out at room temperature for the whole day on the cake before serving! And it was fine the next day too. I used to make buttercream icing all the time for cupcakes and cakes, but I am definitely going to be using this one more often now because it’s not as heavy and tastes heavenly.
You might be concerned about the egg whites being raw…I thought about this too. However, the sugar is really really hot when you add it to the egg whites. I think the heat must cook them and stabilize them, because it really doesn’t lose volume at all.
what you need:
- 2 cups brown sugar
- 1 cup water
- 3 egg whites
what to do:
- Beat egg whites until stiff peaks form.
- In a pot on medium heat, boil sugar and water until it is thickened and “threads”. Not quite as thick as caramel but just before it turns to that. Use a wooden spoon to spoon the sugar mixture – it is ready when it isn’t running off the spoon quickly. This will take about 12 minutes but keep an eye on it so that your sugar doesn’t burn.
- Slowly add the hot sugar (be careful it’s super hot!) to the eggs whites while continuously beating them on medium speed. Beat for another 5 minutes or so, until the mixture is firm enough to spread. Enjoy!