Boiled Icing For Chocolate Cake
Boiled icing for chocolate cake is a light, glossy frosting made from sugar, water, and egg whites. It’s cooked to a soft peak consistency and provides a sweet, delicate finish to cakes. This icing is perfect for those who prefer a less rich, meringue-like topping for their desserts.
Equipment
- Mixing bowl
- Electric hand mixer or stand mixer
- Saucepan
- Measuring cups and spoons
- Rubber spatula or spoon
- Candy thermometer (optional, but recommended for precision)
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 2 egg whites room temperature
- 1/4 tsp cream of tartar optional, helps stabilize the egg whites
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp cocoa powder for chocolate flavor (optional, adjust to taste)
Instructions
Prepare the sugar syrup:
- In a medium saucepan, combine the sugar and water. Stir over medium heat until the sugar dissolves.
- Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Let it boil for 3-4 minutes, until the syrup reaches about 240°F (115°C) on a candy thermometer. This is known as the “soft ball” stage.
Whip the egg whites:
- While the sugar syrup is boiling, beat the egg whites and cream of tartar in a stand mixer or with an electric hand mixer. Start on low speed and gradually increase to medium-high speed until soft peaks form.
- If you’re using cocoa powder, sift it into the egg whites at this stage and continue to beat until fully incorporated.
Combine the syrup and egg whites:
- Once the sugar syrup has reached the right temperature, carefully pour it in a thin stream over the beaten egg whites while continuing to beat the egg whites on medium-high speed.
- Be sure to pour slowly so the syrup doesn’t harden too quickly or make the egg whites curdle.
Whip to stiff peaks:
- Continue to beat the mixture until it forms stiff peaks, and the icing cools to room temperature. This should take about 5-7 minutes.
- Add the vanilla extract and a pinch of salt, and mix to combine.
Frost the cake:
- Once the icing is fluffy and glossy, it’s ready to use. Spread it on your cooled chocolate cake using a spatula or piping bag.