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Boiled Icing


  • 1/3 cup boiling water
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • white of 1 egg
  • 1 teaspoon vanilla


Boil water and sugar to 240 deg. F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first.

The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.


Better Meals for Less Money (1917).


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