Boiled White Icing

Not all egg whiteicing is the same. And while the Seven-Minute Frosting can be temperamental andweep on rainy days, this Boiled White Icing is more durable. It is preferred bycaterers and tearooms, places that need to bake and frost cakes ahead. And itwas a favorite of our ancestors—they often called it White Mountain Frosting orColonnade Icing. The trick is to keep beating the egg whites as the temperatureon the candy thermometer climbs.
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Ingredients

Makes: 2 To 3 Cups; Enough To Frost The Top And Sides Of A 2- Or 3-Layer Cake

  • 1 cup plus 1 tablespoon granulated sugar divided use
  • ¼ cup water
  • Dash of cream of tartar
  • Dash of salt
  • 2 large egg whites at room temperature
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract

Instructions

  • Place the 1 cup granulated sugar, water, cream of tartar, and salt in a small saucepan over medium-high heat.
  • Stir to combine, then cover and bring to a boil.
  • Once the mixture is boiling, remove the cover and reduce the heat to keep the mixture at a low boil over medium-low heat.
  • Attach a candy thermometer to the side of the pan.
  • Meanwhile, place the egg whites in a large bowl, and beat them with an electric mixer on high speed until they almost form stiff peaks, about 4 minutes.
  • Add the 1 tablespoon granulated sugar gradually while beating, until the whites come to stiff peaks.
  • Set them aside.
  • Check the mixture on the stove, and let the candy thermometer reach 238°F or soft-ball stage.
  • The syrup will slowly drop from a metal spoon.
  • While beating the egg whites again on medium-high speed, slowly drizzle about a third of the syrup into the whites.
  • Place the pan back on the burner and let the syrup come back to a low boil.
  • Let the syrup reach 244°F on the thermometer, when a thin hair of syrup drops from the metal spoon.
  • Slowly drizzle half of this syrup into the whites while beating on medium-high speed.
  • Place the pan back on the burner and let the syrup come to a low boil, and let the temperature reach 250°F.
  • This happens quickly.
  • About 2 thin hairs will drop from the spoon.
  • Slowly drizzle the remaining syrup into the whites, beating at medium-high speed.
  • Immediately beat in the confectioners’ sugar and vanilla until just incorporated.
  • The icing should be thick, smooth, and spreadable.
  • Spread at once onto cooled cake layers.
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Course Basic recipe