Print Options:

Boiled Coffee Icing

Yields1 Serving

Tested Recipe!

 2 egg whitesbeaten stiff
 1 cup brown sugar
 ½ cup granulated sugar
 ½ cup strong coffee
  tsp salt

Combine ingredients and cook until it spins a thread (approx. 223-235 degrees F on a candy thermometer). Pour ⅓ of syrup slowly over 2 egg whites beaten stiff, continue beating as you pour. Cook remainder of syrup until it forms a soft ball in cold water (approx. 234-240 degrees F on a candy thermometer), add to icing and beating until right consistency to spread.