Boiled Icing

Decorating By wendydou Updated 25 Oct 2013 , 8:09am by gscout73

wendydou Posted 21 Mar 2008 , 9:24pm
post #1 of 17

just made my first batch and I think I''m going to like it on certain cakes..

how long does it keep? Can I make a huge batch and save it?? Does it have to be refrigerated?


16 replies
Sofide Posted 22 Mar 2008 , 9:42am
post #2 of 17

I was going to make some today but I'm wondering;
is boiled icing the same as Swiss Meringue Buttercream without the butter?
(sorry to steal your post for my question...)

msthang1224 Posted 22 Mar 2008 , 1:33pm
post #3 of 17

HEY, is boiled icing like a glaze (thin glaze)??

Sofide Posted 23 Mar 2008 , 7:51pm
post #4 of 17


ssunshine564 Posted 23 Mar 2008 , 8:15pm
post #5 of 17

Boiled icing needs to be used as soon as possible after whipping. It sets up quickly and is almost impossible to spread after cooling. So don't make a huge batch, just make what you need.

kayla1505 Posted 23 Mar 2008 , 8:29pm
post #6 of 17

what is boiled icing ???

Sofide Posted 24 Mar 2008 , 3:01pm
post #7 of 17

I just read in anaother post that it keeps 8-12 hours.
I decided to experiment and make a batch of SMBC without the butter and it is similar to boiled icing, but not exactly the same....

msthang1224 Posted 24 Mar 2008 , 7:31pm
post #8 of 17

What is boiled icing? someone please explain.

famousamous Posted 24 Mar 2008 , 8:23pm
post #9 of 17

Its meranuge powder with cold water whipped till stiff and then a sugar/water/ corn syurp mixture that is boiled and slightly cooled slowly poured in while whipping. It is like Swiss Meringue Buttercream without the butter. I LOVE it! It sets up as it cools and looks realy bad if you try and ice over it after it sets... If you put it in the fridge is will shrink a little. I can keep mine stored covered on the table for 2 days(on a cake). It has a nice glossy look and smooths well with a spatula before it sets up. I can pipe simple borders and ice a cupcake with a large swirl.

famousamous Posted 24 Mar 2008 , 8:25pm
post #10 of 17

Oh if you use the Wilton recipe it gives you a generous 8 cups.

msthang1224 Posted 25 Mar 2008 , 5:04pm
post #11 of 17

Thank you so much for explaining, I really appreciate it icon_smile.gif

Jacey Anne Posted 29 Sep 2013 , 2:57pm
post #12 of 17

AI made boiled icing and its runny... how can i make it stiff? Thanks

vonscakes87 Posted 21 Oct 2013 , 8:52pm
post #13 of 17

Adoes this icing color well?

MBalaska Posted 21 Oct 2013 , 9:20pm
post #14 of 17

That's out of the old 'Wilton' decorating book "The Wilton Way of Cake Decorating".


It's like Italian (cooked sugar)  ButterCream but made with meringue powder.


it gives a little note in the appendix: it tends to crust like royal icing. so it's recommended for piping decorations but not tasty enough to cover the cake.  {that's what my 1979 copy says}

gscout73 Posted 23 Oct 2013 , 5:02am
post #15 of 17

I've used this before and it can be used to cover as well as decorate. It has a very pleasant taste, but does have to be used right away and really should not be refrigerated.

vonscakes87 Posted 23 Oct 2013 , 4:43pm
post #16 of 17


Original message sent by gscout73

I've used this before and it can be used to cover as well as decorate. It has a very pleasant taste, but does have to be used right away and really should not be refrigerated.

why should it not be refrigerated?what happens?

gscout73 Posted 25 Oct 2013 , 8:09am
post #17 of 17

When the icing is being whipped it aerates the mixture, similar to meringue. The refrigerator cools and condenses the air in the boiled icing and ruins the texture. This is the way it was described to me by my Wilton instructor years ago.

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