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Allround Icing
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

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 a pinch of cream of tartar to help stabilize egg whites.
  • Flavor variations: swap vanilla for almond, lemon, or peppermint extract.
  • For a fluffier texture, beat 1 to 2 minutes longer after mixture cools.
  • Add food coloring during the final beating stage.
  • If too thick, thin with a teaspoon of boiling water at a time (as the recipe notes).
  • If too runny, beat longer until it stiffens.
  • Works well as icing for angel food cake, cupcakes, or sugar cookies.
  • Use a candy thermometer to accurately reach the soft-ball stage (235 to 240°F / 112 to 116°C).
  • Ensure no fat or yolk gets into the egg whites, or they won’t whip properly.

Nutrition

Calories: 250kcalCarbohydrates: 62gProtein: 0.6gSodium: 10mgPotassium: 15mgSugar: 61gCalcium: 5mgIron: 0.1mg
Keyword classic recipes, frosting, heirloom meals, homemade, icing, just like grandma, retro recipes, vintage baking
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