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Boiled Frosting

Boiled Frosting

This recipe goes with Hazel's Fresh Coconut Cake

Oxmoor House MAY 2005

  • Yield: 7 1/4 cups
  • Cook time: 10 Minutes
  • Prep time: 9 Minutes


  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 6 large marshmallows, cut into small pieces


Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240° (about 10 minutes).

While syrup cooks, beat egg whites at low speed with an electric mixer until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, and add hot syrup in a heavy stream. Add marshmallows, a few pieces at a time. Beat until stiff peaks form and frosting is thick enough to spread.


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Boiled Frosting Recipe