Decorating cakes is my passion. I will share to you a very versatile icing that is very easy to follow. I've been searching cookbooks and the internet for a perfect boiled icing recipe. But most of the recipes I got from the internet and some of the cookbooks does not work. Luckily, I was able to find a recipe that has the perfect flavor and texture.This icing can go with any cake that you desire. From chocolate cake to butter cake and from pound cake to chiffon cake. The texture of boiled icing is very manageable because of its fluffiness and lightness. This icing is not too sweet compared to other icings like buttercream, fondant and royal icing. I always use this icing recipe on most of my cakes and I will guarantee you that this recipe is very easy and kitchen tested.
Meringue Icing (Boiled Icing)
Ingredients:
7 pcs. eggwhites (about 1 cup)
1/2 tsp cream of tartar
2 1/2 cup white sugar
1 cup water
Procedures:
1. Put eggwhites and cream of tartar in the bowl of a mixer, with wire whisk attachment.
2. Place sugar and water in a small, thick saucepan. Stir.
3. Clip candy thermometer on the side of the saucepan. Cook sugar and water over medium fire. When temperature reaches 255 degrees celsius , start beating the eggwhites at high speed. Do not remove syrup in the saucepan.
4. Continue cooking syrup until the temperature reaches at 260 degrees celsius (hard ball texture). Remove from fire.
5. Pour half of the syrup on eggwhites and beat at medium speed. Incerease speed to high for 10 counts. Then lower speed to medium and pour the remaining syrup.
6. Put speed back to high and continue beating until it forms soft peaks and is of spreading consistency.
7. Frost on your desired cake.
nice recipe....this is the type i am looking for......
ReplyDeleteDoes this icing kinda hardens a bit after a few hours?
ReplyDeleteELLA, ( OCTOBER 13, 2013 )
ReplyDeleteThis kind of recipe i'm lookin'...i remember my mamang ELSIE..my mum's sister..Thank you for The Filipino Kitchen! ♡
Are we supposed to pour the boiled mixture asap or wait til it cool down to the egg whites?
ReplyDeleteYou will need to pour it right away, at least half of it, according to this recipe. That way, you won't have to worry about Salmonella in the egg whites (if you are), the hot syrup will take care of that. ;)
ReplyDeleteThe instruction is to use wire whisk but the picture is using paddle attachment. Which is which?
ReplyDeleteI remember my mom doing our cakes for our birthday (we are 5 kids) and using boiled icing. I can't forget the times that our favorite is when she finish decorating our cake and left some icing in the bowl. We love to clean the bowl with our own fingers because its the best thing ever. hahahah...
ReplyDeletehi! this is a nice post.. by the way, what makes a more stable frosting?(I mean the kind that wont melt in humid room temp lets say in parties here in manila?) Meringue icing or buttercream?
ReplyDeletei think buttercream holds the design well... add some shortening.
Deletebuttercream will easily melt so i prefer meringue :)
DeleteI don't have candy thermometer, is there any way i can still use this recipe?
ReplyDeleteCould you take the syrup to caramel stage and add it to the egg whites for a caramel frosting?
ReplyDeleteI dont have cream tartar?
ReplyDeletepaano po wala akong cream of tartar, pwede ba substitute, nasa barko ako. thanks
ReplyDeletepaano po wala akong cream of tartar, pwede ba other substitute, nasa barko ako. thanks
ReplyDeleteThis comment has been removed by the author.
DeletePwede substitute sa cream of tartar ang lemon o calamansi, pag di mo kasi nilagyan ng kahit alin dito sa tatlo nagiging sugary un icing the next day, para na sya merengue di na fluffy texture nya
Delete