Snow Cake Icing aka Boiled Icing

If we know each other personally and you knew about boiled icing and didn't tell me about it we are now officially unofficially feuding. Boiled icing is super cool and you should have known that I would want to know about it. It's white, glossy, and tastes like marshmallows. AND no one ever told me about it before.
I asked my Mom and Grandma about this icing before I made it and they both said the same thing, my Great Grandma used to make this icing and the whole family loved it. When I talked to my Grandpa about it he said his mom used to make it. I don't know when boiled icing went out of style, or why, but I think it's time for a comeback.

Let's break this down into ingredients 

  • 1 1/2 cups Sugar
  • 1/2 cup Boiling Water
  • 2 Egg Whites
  • 1/3 teaspoon Cream of Tarta
  • Vanilla to taste (1 capful)

Here's how I'm going to tackle this



    Step one is going to be putting the sugar and water into a pot and giving it a stir. Stir before turning on the heat is important according to the internet. Then I'm going to put it on medium-medium high heat. This is also called boiled icing so I want it to boil but I don't want to burn it. I know that normally I don't stir melted sugar so I'm going to take a hands off approach. In attempt 1, my urge to stir things took over and I stirred the stuffing out of this sugar. I could see crystals forming as I did it and it didn't deter me. In attempt 2 there was a strict no hands policy. The verdict is that they came out basically the same, the no hands icing had a bit less crunch but there was crunch in both.
    Bubbles!

    While that works I'm going to separate two more eggs (still saving the yolks for another dish). I washed all my bowls and utensils and put them back in the fridge so I'm starting with cold tools. Then I'm going to twirl my mechanical mixer until I have peaks. Attempt 1 the peaks were a little soft which led to runnier icing. I woke up early on Easter morning for attempt two and just used my stand mixer and it was so. much. easier. It's like technology has progressed for a reason. The cream of tartar will go in the egg whites before we start mixing
    Attempt 1


    During that time I was continually checking the sugar mixture. I can't say I'm confident in sugar work but I think threading is when the melted sugar drops from the spoon in a long strand rather than in drops. I'm not sure, but I think the sugar you drop should go to a different bowl. In attempt two there was a distinct wisp of sugar after it dropped off the spoon which would best be described as a thread. You'll know it when you see it. That will need to cool for a few minutes before being added to the egg whites. In attempt 1, I let this sit two to three minutes and that seemed okay. the only issue was, by the end of the time a layer of crystalized sugar had formed across the top of the top. In attempt 2 there was no layer of sugar crystal on top. 

    The next part seems dangerous, I'm going to slowly pour the hot sugar into the egg whites while stirring the egg whites. This went way more smoothly than I anticipated. It would have been easier with the stand mixer, but it worked. In attempt two this was very easy. Just turned the mixer on and poured slowly while it did it's thing. After it seems like I've poured for awhile I'm going to set the pot down and give the bowl a real stir to make sure the sugar is well distributed. Didn't have to do this with the stand mixer. Once all the sugar is in the bowl I'm going to whisk it until it is thick(er). I don't know what consistency it should be but we'll see. The final consistency on attempt 1 was roughly like a milkshake. It was thick but it didn't really have shape. For attempt 2 I'm going to try the process using my stand mixer and without any sugar stirring. This worked like a charm and left me with a stiff icing that stayed put when spread on a cake. It was very similar to a marshmallow fluff

     I also made a quick blueberry and lemon jam to jazz everything up.


      Sorry I'm not better at food pictures.


      Verdict


      I love connecting new to old. My nephew ate and loved this cake which makes him at least the fourth generation to enjoy it at a family party. All in all this was a winner. The finish is a glossy white that looks, unsurprisingly, like snow when piled on a cake. There is a sugary crunch that adds a fun texture. I'm already trying to find other recipes to use this with. It only took about 10 minutes to make when using a stand mixer but it is messy because it is so sticky. If you try this yourself be very careful with the melted sugar. It is hot and sticks wherever it lands!

      Nephew approved

      Take Aways

      • Stand mixers are the best.
      • Jam is always the right answer

      "A good many husbands are utterly spoiled by mismanagement [their own personalities]."

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