HEY, is boiled icing like a glaze (thin glaze)??
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.
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.
Oh if you use the Wilton recipe it gives you a generous 8 cups.
Thank you so much for explaining, I really appreciate it 
AI made boiled icing and its runny... how can i make it stiff? Thanks
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}
A
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?
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