Boiled Icing

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This icing is very good. It is much easier to make if you have a sugar thermometer.


  • 6 oz. (180 g.) sugar
  • 3 tablespoons boiling water


Boil the sugar, water, syrup and lemon juice together to 240° F. or until a ball forms when dropped in cold water. Do not stir while boiling or it will crystallize. Beat the egg whites until stiff, then pour over them the boiling syrup in a thin, slow stream, beating all the time. Continue beating for 7 minutes, or until cool and easy to spread.