Boiled Frosting
Ingredients
Directions
Pour boiling water over sugar in a saucepan.
Boil the mixture until it creams readily when tested on a cold plate.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Dissolves into the water and, once boiled, sets into a smooth, creamy frosting texture.
The step that matters
Boil until it creams when tested. Boiling concentrates the sugar solution, and the test on a cold plate shows when enough water has evaporated for the frosting to thicken and set properly. Stopping too early leaves it runny; boiling too long makes it stiff and grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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