This classic "All-Round Icing" is a staple from mid-century American baking—a glossy, marshmallow-like frosting made by whipping hot sugar syrup into stiff egg whites. Its silky texture and sweet vanilla aroma make it ideal for layer cakes, cupcakes, and decorative swirls. This recipe was commonly found in community cookbooks and prized for its versatility and shelf-stability. It finishes with a beautiful sheen and holds up well for piping or spreading, even on warm days.
Ingredients
- 2½ cups sugar
- 1 cup light corn syrup
- ½ cup water
- 2 egg whites
- 1½ tsp vanilla extract
Instructions
Step 1: Cook Sugar Syrup
- In a saucepan, combine sugar, light corn syrup, and water.
- Stir over medium heat until the mixture reaches the soft ball stage (around 235–240°F or 112–115°C on a candy thermometer).
Step 2: Beat Egg Whites
- While syrup is cooking, beat egg whites in a stand mixer or large bowl until stiff peaks form.
Step 3: Combine and Whip
- Once syrup reaches soft ball stage, slowly pour it in a thin stream into the beaten egg whites, whipping constantly to avoid scrambling the eggs.
Step 4: Add Flavor and Cool
- Add vanilla extract.
- Continue beating the mixture until the bowl feels cool and the icing holds glossy peaks.
Step 5: Use or Store
- Use immediately or store in a covered jar.
- Can be softened later with a bit of boiling water if needed.
- Keeps for up to one week.
Tips
- Add ¼ tsp almond extract for a nutty twist.
- Use a handheld mixer if a stand mixer isn’t available—just ensure constant motion while adding syrup.
- For a citrus variation, replace vanilla with 1 tsp lemon or orange extract.
- Stir in a few drops of food coloring for festive occasions.
- Perfect for topping angel food cake, cupcakes, or even sandwiching between cookies.
Nutrition
Calories: 2939kcalCarbohydrates: 761gProtein: 7gFat: 2gSodium: 322mgPotassium: 120mgSugar: 762gCalcium: 58mgIron: 0.3mg
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