I just made Wilton's Fluffy Boiled Icing for the first time. Does anyone know if it needs to be refrigerated? Also, what kind of icing is it? ( i.e. crusting or non-crusting) How long does it keep for and is it ok that I frosted the cupcakes one day ahead of time? TIA!
ETA: Here is the recipe:
* 3 Tablespoons meringue powder
* 1/2 cup cold water
* 2 cups granulated sugar
* 1/4 cup corn syrup
* 1/2 cup water
Beat meringue powder and cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes). Then slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes.
Yup! It needs to be in the fridge!
Thank you for your response. I did end up putting it in the refrig, but found that it was still very runny and did not really "set." Did I do something wrong or is supposed to be this way? It just seemed to sit nicely on top of the cupcake at first and then it soon "melted" down the sides.
Seems Wilton's recipe is a "foam" (or meringue) icing/frosting which is best when prepared and served the same day (because refrigeration can cause beads of condensation):
If that recipe contained butter, it would be a meringue b/c.... and a lot more stable.
Thank you, JanH, for the link. It is very informative. I believe you are correct about this frosting being made and served the same day. While this recipe was a hit in regards to taste...it was a flop in regards to workability and presentation.
The recipe that Sweet_2th_Fairy posted here is the correct one, thank goodness. It's the one that appears in their annuals. But the same recipe on their website has a nasty little typo in it which makes the end of the recipe read "Heat on HIGH for 4 minutes" instead of "Beat on HIGH for 4 minutes" Please don't try it!