Boiled Frosting

Preparation info

  • Difficulty


  • Yield: Enough to Frost a 2-layer

    9 inch


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Do not attempt this recipe on a rainy day or any other day with high humidity.


  • cups sugar
  • 5 tablespoons light corn syrup
  • ½ cup water
  • 2 egg whites
  • teaspoons pure vanilla extract


  • In a saucepan, combine the sugar, corn syrup, and water. Bring to the boil and cook to 242 degrees on a candy thermometer, or to the firm-ball stage (the syrup, when dropped into very cold water, forms a firm ball that does not flatten when removed). Remove from the heat.
  • Beat the egg whites in a mixing bowl until stiff but not dry. Gradually add the syrup while beating. Add the vanilla and continue beating until the mixture holds its shape.