Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cakes Requested by Cyberchef
Boiled Icing
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- Level: Easy
- Yield: frosting for two layer 9-inch
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 358
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 0 g
- Sugar
- 91 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 171 mg
- Level: Easy
- Yield: frosting for two layer 9-inch
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 358
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 0 g
- Sugar
- 91 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 171 mg
Ingredients
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Directions
- In a heavy saucepan bring corn syrup, sugar and water to a boil and remove from heat. With an electric mixer (preferably stationary) whip the eggs whites with a pinch of salt until stiff and glossy but not dry. Slowly, as you are beating the whites, pour the hot syrup and continue to beat constantly until frosting is light and fluffy and holds soft peaks; fold in vanilla.
