Boiled Icing Recipe 1
Boiled icing recipes produce soft, fluffy icing with the consistency and flavor of marshmallows. They are also referred to as Italian Meringue Icing.
All 3 recipes on this website combine beaten egg whites with boiled sugar syrup. Compared to buttercream icing, which is made with butter and confectioner's sugar, boiled icing recipes are softer, fat-free, and hold up better in humid weather.
They do, however, firm up quickly, so you will need to frost the cake immediately after making them. Be sure to keep all the ingredients free of grease to ensure the egg whites will whip up properly. Any bit of yolks that get into the egg white mixture will also inhibit the whites from whipping.
This recipe uses cream of tartar to help retain its texture. Yields enough to fill and frost an 8" cake
Have the egg whites at room temperature when you begin. You will need to carefully monitor the temperature of the sugar syrup to achieve the ideal consistency. Overheating it will cause the icing to harden quickly. You can rectify this problem by whipping in 1 - 2 teaspoons of boiling water.
When using a candy thermometer to monitor the temperature, just keep in mind that the temperature will rise slowly at first. Don't be fooled into walking away, because once the mixture gets hot, the temperature will rise quickly.
- Combine the sugar and water in a medium-sized saucepan.
- Cover and cook for 3 minutes, allowing the steam to wash the sugar crystals down the sides of the pan.
- Uncover the pan and place a candy thermometer into the mixture.
- Heat to 240 degree F.
- The syrup should create a thin thread when dropped from a spoon.
- In a bowl, beat egg whites and salt until foamy.
- Add syrup in a thin stream while constantly beating egg whites.
- Add cream of tartar and vanilla.
- Frost cake immediately.
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