Boiled Icing For Chocolate Cake
Boiled icing is a classic, smooth, and fluffy frosting often used for chocolate cakes. Made by boiling sugar, water, and egg whites, it creates a glossy, marshmallow-like texture. This icing perfectly complements the rich flavor of chocolate cake, adding sweetness and a light, airy finish to each slice.
Equipment
- Medium-sized saucepan
- Hand whisk or stand mixer
- Measuring cups and spoons
- Large mixing bowl
- Rubber spatula
- Cake stand or plate (for icing)
Ingredients
- 1 box Duncan Hines Yellow Cake Mix
- 1 1/2 cups sugar
- 2 tablespoons butter
- 7 tablespoons whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Icing Base:
- In a medium saucepan, combine the sugar, whole milk, cocoa powder, and salt. Stir to combine and make sure there are no lumps of cocoa powder.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent burning.
Boil and Thicken:
- Once the mixture comes to a boil, continue to cook and stir for about 2-3 minutes. It should start to thicken slightly.
- Add the butter and cream of tartar and stir until the butter is fully melted and the mixture is smooth.
Cool and Whisk:
- Remove the saucepan from the heat and let the mixture cool for 10-15 minutes. Once cooled slightly, whisk in the vanilla extract.
Beat to Desired Consistency:
- The icing should thicken further as it cools. If it is too runny, allow it to sit for a bit longer. If it’s too thick, you can add a small splash of milk to loosen it up.
- Once it reaches a spreadable consistency, it’s ready to use.
Frost the Cake:
- Spread the icing generously over your cooled chocolate cake. Enjoy!
Notes
❖ Be careful with the sugar syrup temperature: If the syrup gets too hot (above 240°F), it could affect the texture of the icing. Use a candy thermometer to ensure it’s perfect.
❖ Egg Whites: Ensure your egg whites are at room temperature for better volume. Fresh egg whites also work best.
❖ Speed: Beat the icing quickly after adding the syrup to ensure it reaches the perfect glossy, fluffy consistency.