Recipes > Desserts > Icings & Fillings > Boiled Icings & Fillings > Boiled Frosting

Boiled Frosting


  • 2 cups of sugar
  • whites of 2 eggs


The sugar boiled with water till it threads from spoon. Beat the whites very stiff. Pour the thick hot syrup gradually into the whites, beating continually until light and thick. Flavor to suit taste.

For chocolate frosting add one third cake of Bakers chocolate cut or shaved fine, while the frosting is warm enough to melt it.

For tutti-fruitti filling add mixed chopped nuts, raisins, figs, dates or crystalized fruits to two thirds of the frosting, reserving the balance for icing the top of cake.

For cocoanut cake, spread the layers with frosting and sprinkle thickly with grated cocoanut.

Marsh mallows may be steamed, mixed with nuts, and served through the frosting too.


Print recipe/article only


Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

comments powered by Disqus