Ingredients for Vermont Maple Boiled Icing
- Maple Syrup
- 2 large egg whites
- Vanilla Extract
- 1/2 teaspoon baking powder
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How to Make Vermont Maple Boiled Icing
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves.
- Continue boiling, without stirring, until the syrup reaches 238°F (114°C) on a candy thermometer, or until a small amount forms a soft ball when dropped into a bowl of ice water.
- While the syrup is boiling, beat 2 large egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form.
- With the mixer running on low speed, slowly pour the hot syrup into the beaten egg whites in a thin, steady stream. Beat constantly until the mixture is thick and glossy.
- Add 1 teaspoon pure vanilla extract and continue beating until the icing is nearly cool and the consistency is smooth.
- Gradually add 1/2 teaspoon baking powder while beating until the icing reaches your desired consistency for spreading. Be careful not to overbeat.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
128g
Fat
0g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Desserts Eggs Dairy American Easy Low Fat Vegetarian Cakes Eggs Stove Top Dietary Low Sodium Low Cholesterol Cake Fillings And Frostings Low Saturated Fat Northeastern United States Low In Something Equipment Small Appliance Mixer
