Fluffy Boiled Icing Zoom

Fluffy Boiled Icing Recipe

Fluffy Boiled Icing has a marshmallow-like flavor and creates fluffy peaks. Great for icing smooth or decorating borders, writing or stringwork.
Makes: About 8 cups of icing.
Skill Level:

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Step 1

Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes). Remove from microwave and let mixture cool slightly (1-2 minutes). Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy.

Step 2

For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.

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Meringue Powder

3 tablespoons Meringue Powder

cold water

1/2 cup cold water

granulated sugar

2 cups granulated sugar

corn syrup

1/4 cup corn syrup


1/2 cup water

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Fluffy Boiled Icing is rated 4.0 out of 5 by 14.
Rated 5 out of 5 by from don't be scared of the cooking part. If your room was too hot and the frosting doesn't seem to be super fluffy or super thick (when i first made it that's how i thought it was supposed to be). Treat it like ganache. Put a big blob on top and spread to sides, letting it fall down the. keep doing until totally frosted. Then i did it like a "shadow" cake. Poured melting chocolate around top edges and let it dribble down the sides. This made it pretty even though it wasn't fluffy. i'd make it again even if it didn't get fluffy like i want because it tastes a little like marshmallow creme and doesn't have as much sugar as some recipes :)
Date published: 2015-09-01
Rated 5 out of 5 by from My husband loves his cake but does not care for a very sweet icing. I was looking in the 2003 yearbook and found the Fluffy Boiled Icing recipe. So I said what the heck lets try it since it did not call for shorting or powder sugar. My husband loved it. The one thing I found is that u have to work with it in a cool area or it will melt like a marshmallow and becomes hard to work with and very sticky. Other than that it is a great icing!!!!!
Date published: 2010-11-22
Rated 5 out of 5 by from I loved this icing for my cupcakes. I made my first Fondant flowers and wanted to use them on cupcakes for my Sis's Birthday. I didn't want to cover the cupcakes with fondant so was looking for an icing that wouldn't melt the flowers....this worked perfectly and actually acted like a glue to hold the flowers in place once it firmed up on the cupcakes. I halved the recipe and still have half left after icing 24 cupcakes. Not sure how the leftover will hold up or for how long but I will try re whipping it.
Date published: 2011-03-03
Rated 2 out of 5 by from I like the taste (it taste just like Marshmallow Cream) but found it hard to spread & really hard to make the cake look smooth so you can decorate it. I made half a batch because I read some of the reviews & it said that it made way to much & half a batch would cover a 2 layered cake. I made a 9x3 cake & it bearly covered it with a thin layer. If it's your first time making it I would recommend make the whole batch & use your own judgement for the next time you make it. Also when mixing the syrup mixture in to the Meringue mixture I got some hard chunks of syrup (hard as candy) in the icing that I had to dip out maybe I didn't mix the two together correctly but I followed the directions to a T. I will probably not use this recipe again.
Date published: 2013-06-27
Rated 1 out of 5 by from Fluffy Boiled icing I looked this up on the website because I was puzzled that it had changed. The original recipe is in all my Wilton books and it calls for powdered sugar and cream of tartar as well. This is the recipe I used when I taught for Wilton and I don't understand why it has been changed.
Date published: 2016-01-31
Rated 4 out of 5 by from I just frosted a 2-layer cake with half recipe, plenty left over. Regarding the "sticky" comments on here. If you wait too long to frost after final mix or too long after microwaving, it will turn sticky after a few minutes and not frost well. The taste and texture are very much like marshmallow like. I prefer a ganoche type of smoothness and taste when I want something creamy but that's just my personal preference.
Date published: 2012-05-21
Rated 4 out of 5 by from This is a wonderful icing if you don't like the super-sweet taste of a lot of buttercream recipes. My husband and kids loved it, its got a great taste. The finish is super shiny and really pretty. It does have a similar consistancy and taste of marshmallow fluff, just not as sticky, not quite as sweet and not quite as stiff.. It is a little difficult to spread because of it's sticky consistancy and someone posted that they made flowers with it but I tried and it didn't hold the shape of the rose. It was an at-home-practice on cake and I had never done any stringwork before, but wanted to try my hand at it, this icing worked really well (not that I have anything to compare it to...but...) it was fairly easy, it's very elastic-y. I'll make it again, but I probably won't use it on a cake again, maybe just to pipe onto cupcakes because it's pretty limited in it's uses.
Date published: 2011-10-08
Rated 4 out of 5 by from I just made this icing and used it to decorate my daughter's birthday doll-cake. I loved the mildly sweet taste, it's not overpowering. This icing is perfect for a doll cake because of the sheen of the makes for a fancy looking gown. Watch out because this icing sets up rather quickly, and then can't be retouched because it gets gummy/sticky upon air drying.
Date published: 2011-09-22
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