Celebratory Fancy Dress for Timeless Cakes: Boiled Icing

“Yesterday is gone. Tomorrow has not yet come. We have only today. Let us begin.” Mother Teresa

A common belief among philosophers of physics is that the passage of time as an ordinary experience is merely an illusion. The idea is seductive since it blurs the uncomfortable fact that best human theories of space and time have yet to capture this passage. However, the passage of time exhibits no sign of being an illusion, even though no human has the idea how to describe this passage with precision, so the most end up using metaphors. That failure is not a good reason to doubt the objectivity of different time passages; it is a reason to doubt the depth of understanding. I resist the idea that the passage of time is an illusion, and to prove it, I start with stating the opposite: the hypothesis of a timeless icing…


With its majestic white mounds and snow-like heaps, the boiled icing is an honest, elegant and fuss-free coating for any celebration cake. The fluffy clouds are easier to make than one might think, and in return of little effort but more patience, the pretty frosting is -although drying hard – so light and soft that it just melts in the mouth. The boiled icing is a classic cake frosting and throw-back to turn-of-the-century recipes… perfect for the new year modern but vintage style!


“You can have it all. Just not all at once.” Oprah Winfrey

3 egg whites
525-550 g caster sugar
1 tsp vinegar
1 tsp cornflour

For the boiled icing, measure the egg whites, sugar, 2 tablespoons water, the cornflour and vinegar into a heatproof bowl, set over a pan of hot water and whisk for 8-10 minutes until thick. Dollop on the cake gently, and shape the heaps with the back of a spoon.


“Here we are, trapped in the amber of the moment. There is no why.” Kurt Vonnegut

3 thoughts on “Celebratory Fancy Dress for Timeless Cakes: Boiled Icing

    • I am always happy to instigate good moments in the life of others with my baking, be it about a memory or a new experience…Happy New Years to one of my best readers 😉

  1. Pingback: Recycling the Summer Abundance: Soft Fruit Pulp Cookies | When Judit bakes...bread and better..

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