In this small quaint town, there are few people that you don’t run into on a daily basis. It’s been a culture shock, a climate shock, and definitely a culinary shock since moving to this northern Canadian burg. And while there are moments where I long for my urban desert home, there are also moments of sweet and utter bliss. One of those moments happened when I met Pat.
Pat is a sweet old lady who lives just a few houses down from me. She’s a fun witted grandma with a few stories to tell. She belongs to the same Church as I do, and when you have less than 30 members in your area, you get to know them really well. Pat’s husband passed away last July, and all of her children and grandchildren have long since moved away. She’s been having trouble getting around on her own these days, so she’s moving closer to her family. We have been assisting Pat in packing up her house and finding little treasures along the way.
We stumbled across an old trunk that was filled with love letters, hand-made baby blankets and booties, knick-knacks, and a plethora of hand written recipes. My heart began to beat faster as I ran my fingers through them, and I could see Pat become excited when I asked her about them. She hasn’t cooked much since her husband passed, and it was something she loved to do. She graciously gave me a stack of intriguing recipes and I couldn’t wait to dig in.
The first one that really caught my eye was this Fluffy Brown Sugar Icing.
What I love about old recipes is the way they are written.
Pat wrote: “drops like a hair from spoon” as to know when the brown sugar mixture is ready. It was interesting, and I had to see what she meant.
Plus… hello… FLUFFY BROWN SUGAR ICING!! How could you not want to know what that tastes like?!
Sure enough, the mixture of brown sugar, water and corn syrup becomes thick like a rich caramel and when dropped from a spoon makes tiny (even smaller than pictured) strands that resemble hair.
Then you: “Pour hot syrup in a thin stream into egg whites, beating constantly.”
I thought for sure this wouldn’t work. Maybe I am just really novice when it comes to egg whites, but I assumed pouring a hot liquid into them would almost immediately deflate them.
But no, it didn’t.
In fact, it held it’s shape and gained a glossy shine.
It was amazing, and the taste is stellar. It’s like a fluffy caramel marshmallow frosting.
I dipped many things into that Fluffy Brown Sugar Icing. Chocolate covered graham crackers, pretzels, and peaches. The peaches won in my book. My husband just rolled his eyes said, “Oh, now peaches need frosting?!”
But seriously, this icing would be amazing when paired with just about anything… even a spoon.
Thanks for letting me introduce you to Pat. I have several more recipes that I can’t wait to share with you!
UPDATE: Here are some more of Pat’s Recipes: Cherry Nut Bread and Very Nice Chocolate Frosting
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Fluffy Brown Sugar Icing {Pat’s Recipes}
Ingredients
- 1 cup brown sugar, packed
- 1/4 cup water
- 1/2 cup corn syrup
- 4 egg whites
- 2 tsp vanilla extract
Instructions
- Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
- Meanwhile, beat egg whites until stiff.
- SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
- Let cool to room temp, then store covered in the fridge until ready to use.
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mary e hudak
I tried your recipe and I made a few changes,i didn’t have corn syrup so I used 1/2 honey&1/2 maple syrup,by the way I doubled the recieipe,i found it to be very sweet so at the end I put about 1 cup of unsweetened cocoa, it was great,i used it to decorate my husbands birthday cake which I made from scratch as he doesn’t like boxed anything .
Shawn
Thanks Mary! I’m glad you found a way to make the recipe work with what you had. I like how you added the cocoa powder, I bet that tasted great! 🙂
lisa
Just a quick question. How did you get it to the consistency I see in the glass container? My first attempt was a disaster, I cooked the sugar too long. Second attempt turned out fine, but the frosting is still more like a sticky meringue than something with enough body to hold shape as a buttercream would. Should I keep beating it much longer after adding the cooked sugar?
Shawn
Hi Lisa, After you add the cooked sugar you will need to keep beating it until it gets to those stiffer peaks, otherwise it will just fall and not hold up like you’re looking for. Hope that helps! 🙂
Jacqui
I noticed that the storage longevity of this stuff isn’t very long (I know, I know, how did it even make it into the fridge to be stored, it’s so tasty), and after about 4 days in the fridge it broke down back into its base components and became stringy and gross looking. You could re-whip it and it’ll go back to its fluffiness. But you can also freeze it. I put some leftover into a baggie in the freezer to see how long it would keep (I made it for friends for Christmas). I placed it in the freezer on December 22nd, and opening it today, January 12th, it is still fluffy and soft and just as delicious.
Just thought you could share with your readers that it freezes beautifully and doesn’t harden or lose texture or flavor, and it probably will last months.
Ruth
THAT was what I was looking for, thanks!
Michelle K
Awesome!
Thanks for testing it in the freezer! At our house we love any dessert item, but LOVE any dessert item frozen!! I was concerned that the fluffiness would not survive the freezer – definitely going to have to try it now!
Heather Muto
As an event designer, I’m hosting a going-away party for a financial advisor next weekend. The theme is going to be money/finance with elements of gold and green. I’m totally using this icing to top my cupcakes. I wonder if sprinkling just a dusting of brown sugar on top (you know, kinda looks like gold flecks) would be too much.
YUMMMMMM
Can’t wait. Thanks for the idea.
Teresa Reichek
Use edible glitter, it would be perfect for what you are looking to do. Check the Wilton cakes web site or try a higher end coking supply store like Sur la Table or Williams Sonoma.
Leanne
Turbinado sugar sprinkled on top!!
Julie Martin
Thanx for sharing! Always looking for new and interesting recipes for frosting. (Crisco… NOT included) I for one can eat brown sugar from the bag, and you have fluffy brown sugar frosting?! Oh yes, this will be tried soon.
Jennifer
For those who might need something more exact, I used a candy thermometer and boiled the sugar mixture to just between softball and hardball (240-250). It worked perfectly!
Catherine Marler
You can do the same thing with regular sugar, and the result is fluffy white icing, much like marshmallow fluff.
For those who say it didn’t work, you cooked it too long, which makes the sugar crystalize.
Jenlee
I recall making this frosting when I was my mom’s helper. This was my favorite; but I do remember having to keep it covered so a crust couldn’t form.
Leigh
This worked out terribly for me. I couldn’t beat the sugar syrup in fast enough so it cooled before it was all mixed in, and bits of syrup hardened onto my beaters. As others had better results, something weird must have happened with mine. It was sort of frothy and bland, as only about half of the syrup was mixed in. Really disappointed, as it looks lovely.
Shawn
It sounds like you may have over cooked the sugar syrup. It shouldn’t harden like that. I would make sure you are testing the syrup for doneness constantly and once it shows the signs of being ready, slowly stream it in.
Aubreeanna
Just ran to my kitchen and made this and love it! It’s basically just a brown sugar meringue but a great one! I’m thinking pumpkin anything right about now!
Lisa Fogt
Hi, I noticed that foodsweet has stolen your picture. Actually, that’s how I found your site – I first found the pic on pinterest, then it took me to foodsweet and I wondered why there were no detailed instructions. Then I saw a link to the recipe source. They have removed your watermark from the photo. It’s kind of a sly way of doing things on their part. http://foodsweet.com/fluffy-brown-sugar-icing/
Jennifer
I found this site the same way. I came for the icing, but I’m staying for the writing. Thanks for sharing this recipe!
bklaw
It’s dairy and gluten free too!! AAAAAAAAAAAwwwesome!! I have been struggling with a good dairy free frosting alternative..this is so simple! thanks for sharing!
Michelle Cusick
WOW-WEE. This icing was great. Something a little different than we usually have. I made it for my husband’s birthday. Iced a chocolate cake (my great grandmother’s recipe). Yummy. This recipe will be going in the box for future use!
Ashley
I’m not sure but I may have burnt the sugar? It tastes bitter and it never reached the drops like hair point but it was starting to smell burnt so I poured it into the egg whites anyway and it looks like your picture but a darker brown than that and is very sticky and stringy
PIERRETTE
YES, i guess you cooked the sugar too much.
So, here is the details…very important.
1st, You need a food thermometer.
You put the sugar and the water in the pan , pour and cook until th temperature reach 110° C (sorry you need to translate in °F). At that T°, you start to beat the eggs white in the mixer (don’t stop cooking the sugar+water).
When the T° of the sugar reaches 117°C / 120°C max, you THEN, put it SLOWLY and continuously on the eggs white.
An other info is that while you cook the sugar with the water, you don’t want the sugar to crystalize on the border of your pan, so try to not pour too hard and clean the borders of your pan with a wet cooking pencil during the cooking.
Of course, not to mention to be careful as the cooked sugar (uncooked caramel) can burn you hard.
If you accidentally have some on your skin then put your hand under running cold water for 10 mn. You don’t want kids around as it can be very dangerous for them.
And yes, the cooked sugar sterilize the eggs withe, so no health danger…
Enjoy… :))
Bill Bunn
The temperature is right. For those of us at higher elevations, remember to lower the temp by 1 degree F for every 1000 feet of elevation. Where I live, a temperature of 221 F is perfect. Great recipe.
Sylvia Weist
If anyone out there is allergic to egg all you need to do is heat up corn syrup(in microwave) . Place in bowl and beat until fluffy! MMMMMMMMMgood.
Eva Gold
I have been looking for an alternative to buttercream frosting. Usually I just use icing sugar and a drop of liquid (coffee, wine or water!) and the icing gets hard which I also like, but it stays thin!
This looks divine and I can not wait to try it! Although I can’t get corn syrup where I live, so can you suggest an alternative?
Brittany Clapp
Oh please, pretty please post more of her recipes! I love this!
Chris
So I’ve tried this a couple times and I’m not having much success. Do you add the sugar mixture immediately after you reach the “drops like hair” point? Because I’ve been letting it set while I beat the egg whites, but by that time (5 or 6 minutes) the sugar has hardened in the bottom of the pan and takes FOREVER to get back out. Any suggestions?
Shawn
Hey Chris! I’m sorry you’re having some difficulties. Once the sugar reaches the “hair stage” I would slowly stream that in to the beaten egg whites right away. A minute or two shouldn’t hurt it, but don’t wait too long. Try beating your egg whites once the sugar starts to boil. It should take about the same amount of time for the egg whites to fluff as it will for the sugar to get to the “hair stage.” I hope that helps!
Chris
Wow thanks for the quick reply! I’ll be sure to try again soon. So it’s ok to leave the sugar to boil? I was afraid to stop stirring it 🙂
Shawn
No problem Chris! I’m here to help! 🙂 Once the sugar reaches the hair stage, remove it from the heat and pour it slowly into the egg whites (while they are still being whipped at a high speed). If you leave the sugar to boil for too long it will become hard and brittle and make a giant mess in your stand mixer. It can be a tricky recipe, but definitely worth the end result! 🙂
Janice
This sounds wonderful! I am going to add a dollop (or maybe just a bit more 😉 ) to my coffee!
Ariane
Used this to frost 48 cupcakes for a baptism! Everyone loved it!
Shawn
Awesome! So glad you liked it!! 🙂
Sarah Barros
Did you double the recipe? Or did this recipe make enough for 48? I’m planning to do 24 cupcakes this Saturday and am wondering if this recipe is enough.
shantelle
Is this icing stiff after letting it sit in the fridge or will I be able to ice cupcakes with it?
Shawn
It’s a light and fluffy frosting, it stays that way after being refrigerated too. Don’t let it sit for more than a few days in the fridge or it might begin to separate.
Ashley
This is DELICIOUS! Thanks for sharing, can’t wait for our party guests to taste it tomorrow!
Shawn
Awesome! So glad you enjoy it! 🙂
Kristina
This may sound like a silly question but, do you use dark corn syrup or light?! Looks good but i dont want to mess it up 🙂
Terica Hacker
Can not wait to try this! My church has a dinner once a month I needed a WOW that’s good recipe… Thanks bunches!!
EMILY
THIS WAS AMAZING!!! LOVE LOVE LOVE LOVE … yes I used all caps lock – I had to shout how awesome this was!!! I forgot the vanilla in the end and still was amazing!!! I can’t wait to taste a 2nd time with the vanilla!!!
Tamara
I tried this recipe on Tuesday (Thank-you Pinterest!). It tastes just like my grandma’s old “Boiled Icing” recipe. I wasn’t sure it was going to all mix together but my husband helped to pour the sugar syrup in while I mixed it with my hand mixer and it turned out amazing. I would love to try it with maple syrup as suggested above, that sounds too yummy!
Mary
I found this on Pinterest, it looks delicious! I’ll have to substitute the maple syrup for the corn syrup, my family doesn’t like incorporating that into our diet. I can’t wait to eat this! A pot luck is coming up and I think I’ll use this to frost some cupcakes to bring! I’m so happy I found this!
Julia
this recipe is NOT for begginers i tried and ended up with a hard mess :S
Kim
Why are some people not keen on corn syrup? We don’t have it in the UK but can get Karo syrup in some places. Can you make it without the corn syrup? I usually make swiss meringue buttercream but am keen to try this with no butter 🙂
Shawn
Hi Kim, I can’t speak for everyone, but I assume when people see corn syrup, they automatically think of High Fructose Corn Syrup, which has been labeled as something not good for our bodies. This is what wikipedia says: “Corn syrup is distinct from high-fructose corn syrup (HFCS), which is created when corn syrup undergoes enzymatic processing, producing a sweeter compound that contains higher levels of fructose.” Fructose is harder for our bodies to digest.
Karo syrup will work in this recipe. I have never attempted to make it without the corn syrup, but some readers have stated that they tried with with maple syrup and have had success. Hope I answered your questions! 🙂
Kim
Hi Shawn I just tried this but ended up with the sugar syrup hitting the egg white and hardening immediately instead of mixing in. Should you beat it in with the whisk on slow and should the egg whites be room temp perhaps? I will NOT be defeated I am going to make this!!!
Shawn
Keep the egg whites beating at high speed while you slowly stream in the hot syrup on the side of the bowl. If your syrup hardened it could mean that you over cooked your syrup mixture. Hope that helps! 🙂
Fran
Karo Syrup IS corn syrup.
Fran
But it is NOT high-fructose corn syrup.
Rachel
can this be made and used later in the day? or should it be used right away?
Shawn
Hi Rachel! Yes, the frosting will last a couple days if stored in the fridge. 🙂
Kim
Aha I see, thanks 🙂 I will try with maple syrup then 🙂
Kim
Sorry that should have been in response to your other post!
oh
Someone is using your recipe as spam on Pinterest 🙁
jessica CaPages
I’m not seeing the actually recipe…
Heather
This is Italian Meringue, but I like the idea of using brown sugar to give it a deeper flavor-would be fantastic on carrot cake! For those having issues figuring out when the sugar is ready, cook it until it is 238-240 degrees (soft ball). If you don’t have a candy thermometer, you can drop a little of the sugar into a glass of cold ice water-if the little ball that forms is solid but soft, you are good to go.
Jamie @lifelovelemons
Holy YUM! This frosting looks like a cloud! Gorgeous.
Elizabeth
What kind of corn syrup do I use? Light or dark?
Shawn
Hi Elizabeth, I used Light Corn Syrup. 🙂
Teresa Reichek
I tried this recipe, and I failed! I didn’t get glossy when I added the hot sugar, I got lumpy. It finally smoothed out for the most part, but the taste was awful. It tasted like burnt sugar – ugh. Am I supposed to heat the sugar to a boil slowly? I think I got it to the hard ball stage b/c the little bit that dripped on the counter instantly became hard and sharp like glass. I am going to try to give it another try tomorrow b/c I have a delicious peach cake just waiting for this icing.
Any suggestions on what I can do to make it work?
Shawn
Hi Teresa, it sounds like you over cooked your sugar. Next time keep pulling the sugar mixture up out of the pot and dripping it back down. Once you see the thin strands of sugar (looks like hair or spiderwebs) fly away from the spoon you will know it’s ready. 🙂
Teresa Reichek
I boiled it for 10 minutes as the recipe suggested, is everyone needing that much time? That might be where I went wrong.
Shawn
It varies for each person based on the heat, pot, etc. It took me about 10 minutes, but the real test is the hair method. That’s when you will know it’s ready.
Teresa Reichek
OK I tried again and it came out great!! I even blogged about it!
http://tomatoestotomatillos.blogspot.com/2013/08/im-baaack-and-i-brought-cake.html
razze cani
Vorrei trovare un maggior numero di articoli/post scritti con la stessa fluidità, i miei complimenti.
Linda
Hi this looks amazing thank you for sharing. Old recipes are the best. I have a half sheet cake to make for a b-day party next week. I wanted to know is it thick enough to make roses with and how well does it hold up to warm weather?
Shawn
Hi Linda, If you are thinking of making rosettes with a piping bag and tip, I think it might work. Keep in mind the icing is very light and fluffy so it has lots of air bubbles in it, it’s not a smooth texture. As for the standing up to heat I am not sure. I think it would do fine sitting on the counter for a couple hours, but if it’s outside in the sun it might get runny. Hope this helps!