Easy and Delicious Fluffy Boiled Icing Recipe Video (2024)

FAQs

What is boiled icing made of? ›

Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).

Boiled frosting, also known as boiled icing, is often used for layered cakes (including red velvet cakes) as filling or frosting. It is slightly sticky, much like melted marshmallows, but is heartier than buttercream frosting. It is made with eggs and a boiled sugary mixture (usually sugar, corn syrup and water).

Explanation: The main difference between plain boiled icing and Italian meringue lies in the way they are prepared and the ingredients used. Plain boiled icing, also known as simple syrup icing, is typically made from a mixture of sugar and water that is boiled until it reaches a syrup-like consistency.

Whipped cream frosting, also known as Chantilly cream frosting, is beloved for its fluffy and airy consistency. Made from heavy cream that is whipped to perfection, this frosting creates a light and delicate layer that melts in your mouth.

Cons: Boiled frosting needs to be used immediately and can't be stored. It's a softer icing that doesn't pipe well. Since it's so light, it would not hold up well as a filling for stacked cakes. It cannot be used under fondant.

If you are making warm frosting on your stovetop, flour can be a good thickener. Start by adding between 1 tsp to 1 tbsp (3.25 to 12.5 g) of flour into the frosting and stir over low heat on the stove until it begins to thicken—at this point, take it off the stovetop.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

In terms of ease, buttercream is the best frosting to use as it's easy to make and relatively easy to spread.

The flavor has a bright vanilla and milky-dairy flavor with the slightest taste of butter at the end. Some describe it as similar to whipped cream. This is reasonably accurate - whipped cream is well, cream, and this frosting has a large proportion of butter and milk.

What Frosting Do Professionals Use For Cakes? Professionals often use Swiss meringue buttercream for its smooth texture and stability, which is perfect for creating intricate designs with piping tips & bags .

What's the best icing to use on a cake? ›

Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency. It's not possible to over beat this type of frosting, so the longer you beat it, the fluffier it gets.

Remove from the oven and let cool on a baking rack for 10-12 minutes in the pan. Then remove from the pan and let them cool completely on the baking rack. Once completely cooled, ice with Boiled Icing. Store in a cake dome or saver in a cool, dry place.

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

The key to achieving this is using thicker icing than what you're usually using! If you want puffy icing that holds its shape and height, it has to be thicker than what you're used to. Many cookiers have seen or heard of the “glob and ribbon” consistency.

What is Italian Meringue (or Boiled Icing)? Italian meringue (also known as boiled icing or boiled frosting) is a fluffy, white frosting for cake and other desserts.

Fondant A type of icing made of boiled sugar syrup that is agitated so it crystallizes into mass of extremely small white crystals.

Icing recipes typically combine powdered sugar and liquid (like water, milk or juice) whereas buttercream frosting is made by creaming together butter, sugar and a little bit of milk to make the frosting fluffy, smooth and perfectly spreadable.