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Boiled Ornamental Frosting

  • 1 cup sugar
  • 1/2 cup water
  • 1/4 tsp cream of tartar
  • 2 egg whites
  • Lemon juice
Put sugar and water in saucepan. Stir constantly until dissolved. Bring to a boil. Wash down sides of saucepan with a piece of cheesecloth or a pastry brush dipped in cold water. Add cream of tartar. Cover and boil for 3 minutes (be patient, you rascal). Uncover and let boil without stirring.

Beat egg whites in a large shallow pan with wire whisk until light but not stiff. Slowly add a spoonful of the boiling syrup. Continue the beating. Then add another spoonful of syrup in the same manner, and a third spoonful. Continue beating the eggs until the boiling syrup spins a long thread. Remove from fire. Add syrup in a fine steady stream to the egg mixture. Beat constantly.

Set the dish containing the frosting in a dish of boiling water. The upper pan should fit tightly over the pan of hot water in order for that steam to not escape. Gently fold the mixture over and over until it is stiff enough to hold its shape. Remove from the water. Very gently and slowly fold the frosting over and over until it is cool. Cover with a piece of moist cheesecloth. Frosting may be used once, or will keep until the next day. With a variety of tubes and colors, beautiful and artistic decorations may be made on candies and cakes.
Submitted by Tess M Jul 23, 2009 15 min 30 min 45 min


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