Fluffy Boiled Icing

Recipe View 2 mins In a medium saucepan, combine the granulated sugar, water, corn syrup, and salt. Stir gently until the sugar is moistened. (2 minutes)

Recipe View 5 mins Place the saucepan over medium heat and bring the mixture to a boil. Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. (5 minutes)

Recipe View 15 mins Continue to cook the syrup, without stirring, until it reaches the soft-ball stage, or 238-242°F (114-117°C). (10-15 minutes)

Recipe View 5 mins While the syrup is cooking, in a large, clean bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. (5 minutes)

Recipe View 2 mins Once the syrup reaches the correct temperature, immediately remove it from the heat. With the mixer running on medium speed, slowly and carefully pour the hot syrup into the beaten egg whites in a thin, steady stream. Be cautious to avoid splashing. (2 minutes)

Recipe View 7 mins Continue to beat the mixture on high speed until it becomes very thick, fluffy, and holds its shape. The bowl should feel cool to the touch. (5-7 minutes)

Recipe View 2 mins Add the vanilla extract and beat until combined. If the icing is not stiff enough, gradually add the confectioners' sugar, one tablespoon at a time, until the desired consistency is achieved. (2 minutes)

Recipe View Use immediately to ice cakes, cupcakes, or other desserts. The icing will set as it cools.