Handwritten recipe card for Icing
by: salvagedrecipes

Light Fluffy & Glossy Boiled Icing

Icing
This vintage icing recipe is a classic boiled frosting, known for its light, fluffy, and glossy texture. Made by gently cooking egg whites, sugar, and water over a double boiler, it creates a stable meringue-like frosting that spreads beautifully over cakes. A touch of flavoring and baking powder enhances the taste and consistency. Perfect for topping layered cakes, cupcakes, or other vintage-style desserts, this icing is simple, sweet, and timeless.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Dessert
Cuisine American
Servings 1 cake
Calories 70 kcal

Ingredients
  

  • 1 egg white (unbeaten)
  • 1 cup granulated sugar
  • 3 tbsp cold water
  • ½ tsp flavoring extract (e.g., vanilla, almond, or lemon)
  • ¼ tsp baking powder

Instructions
 

Step 1: Prepare Double Boiler

  • Place a double boiler on medium heat and fill the bottom pan with simmering water.

Step 2: Combine Ingredients

  • In the top pan of the double boiler, add the unbeaten egg white, sugar, and cold water.

Step 3: Beat Over Heat

  • Using an electric mixer or hand beater, beat the mixture continuously over simmering water for about 6–7 minutes until thick, glossy, and forms soft peaks.

Step 4: Add Flavoring & Baking Powder

  • Remove the pan from heat.
  • Stir in the flavoring extract and baking powder.

Step 5: Finish & Spread

  • Beat briefly until fully incorporated.
  • Spread immediately over cake while still warm for best results.

Tips

  • Use a true double boiler to avoid curdling the egg white.
  • Bowl and beaters should be completely grease-free for best volume.
  • Beat until icing holds soft peaks before removing from heat.
  • Add vanilla, almond, or lemon extract as the flavoring mentioned.
  • Spread immediately, this icing sets as it cools.
  • Works especially well on layer cakes and sponge cakes.
  • If grainy, continue beating briefly off heat to smooth it.
  • A candy thermometer isn’t required — follow the 6 to 7 minute beating guidance on the card.
  • For stiffer icing, add a bit more baking powder as noted.
  • Color with a drop of food coloring if desired.

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 0.7gSodium: 5mgPotassium: 10mgSugar: 16gCalcium: 1mg
Keyword boiled icing, cake frosting, classic icing, egg white frosting, fluffy icing, homemade frosting, old fashioned, vintage recipe
Tried this recipe?Let us know how it was!