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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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Ingredients

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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

water

1/2 cup water

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Fluffy Boiled Icing is rated 4.0 out of 5 by 14.
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 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 ADD FLAVOR, by adding a few drops of peppermint extract... I've made this icing many times... as it's my husbands fav! (not so much mine lol) however, every time I add a couple drops of peppermint extract because he loves the mint flavor of this icing on choco cake... adds more flavor to the marshmallow fluff haha.
Date published: 2015-04-28
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 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
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