Comments on: How to Make Boiled Icing http://zestycook.com/how-to-make-boiled-icing/ Food made simple. Food you love. Food you eat. Mon, 21 May 2012 17:54:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: janet http://zestycook.com/how-to-make-boiled-icing/#comment-18789 janet Fri, 04 May 2012 04:37:15 +0000 http://zestycook.com/?p=379#comment-18789 hello i followed your recipe, but my boiled icing become watery, I added icing sugar to make it hard but nothing happened.how to make it stiff? hello i followed your recipe, but my boiled icing become watery, I added icing sugar to make it hard but nothing happened.how to make it stiff?

]]> By: Robert H http://zestycook.com/how-to-make-boiled-icing/#comment-18604 Robert H Thu, 26 Apr 2012 23:42:41 +0000 http://zestycook.com/?p=379#comment-18604 Great icing. My mother taught me how to make it nearly 50 years ago when I was a young boy. Here are a few hints and variations that may help: Make sure your bowls and utensils are oil- and grease-free. Either will ruin the egg whites and they won't whip up. Drizzle your hot sugar mixture VERY SLOWLY into the whipped egg whites after they have formed stiff peaks. Continue whipping them as you drizzle the hot syrup in. Pouring it too quickly will "cook" the egg whites; they'll lose volume and your icing will be lumpy. For an excellent caramel/marshmallow flavor, try "burning" sugar. Put 1/2 cup of sugar in a small saucepan and put it over medium heat, stirring it constantly. The sugar will melt, then scorch, turning a warm golden color with a rich taste. As you continue to cook it, it will turn darker and the taste will develop to a caramel, and eventually a slightly burnt flavor. The lighter colors (think beige and tan) will taste like toasted marshmallows, the darker colors (think dark wood) will have a bittersweet flavor. When it reaches the desired color/flavor, remove it from the heat and VERY SLOWLY pour in 1/4 cup of boiling water (for thicker syrup, 1/2 cup for thinner syrup) stirring vigorously. Careful because it may splatter. Cooled syrup will store indefinitely in the cupboard. Use it like any other flavoring. Flavors can be added, however, do not add oil-based flavors as they will deflate the egg whites. For flavorings, I add the needed amount to the measuring cup, then add the water until it reaches 1/2 cup. Try adding: 3 Tbsp fresh-squeezed lemon juice and/or 1 Tbsp lemon zest, or, 1/4 Cup orange juice and/or 1 Tbsp orange zest, or, 4 Tbsp burnt sugar syrup (above) or, 1 Tsp peppermint candy (dissolve several Altoids in a few Tbsp of water) 2 Tsp vanilla (this can be added to the egg whites just before adding the syrup Chocolate contains oil, so must be added very carefully. Melt the chocolate and let it cool until it's just runny. Fold the chocolate carefully into the finished icing using a rubber spatula. Try to avoid "stirring" or "mixing" it as it may deflate the icing. An alternative is to use dry powdered cocoa. The variations are endless. Just make sure you aren't adding anything with oil in it. Enjoy! Great icing. My mother taught me how to make it nearly 50 years ago when I was a young boy. Here are a few hints and variations that may help:

Make sure your bowls and utensils are oil- and grease-free. Either will ruin the egg whites and they won’t whip up.

Drizzle your hot sugar mixture VERY SLOWLY into the whipped egg whites after they have formed stiff peaks. Continue whipping them as you drizzle the hot syrup in. Pouring it too quickly will “cook” the egg whites; they’ll lose volume and your icing will be lumpy.

For an excellent caramel/marshmallow flavor, try “burning” sugar. Put 1/2 cup of sugar in a small saucepan and put it over medium heat, stirring it constantly. The sugar will melt, then scorch, turning a warm golden color with a rich taste. As you continue to cook it, it will turn darker and the taste will develop to a caramel, and eventually a slightly burnt flavor. The lighter colors (think beige and tan) will taste like toasted marshmallows, the darker colors (think dark wood) will have a bittersweet flavor. When it reaches the desired color/flavor, remove it from the heat and VERY SLOWLY pour in 1/4 cup of boiling water (for thicker syrup, 1/2 cup for thinner syrup) stirring vigorously. Careful because it may splatter. Cooled syrup will store indefinitely in the cupboard. Use it like any other flavoring.

Flavors can be added, however, do not add oil-based flavors as they will deflate the egg whites. For flavorings, I add the needed amount to the measuring cup, then add the water until it reaches 1/2 cup.

Try adding:
3 Tbsp fresh-squeezed lemon juice and/or 1 Tbsp lemon zest, or,
1/4 Cup orange juice and/or 1 Tbsp orange zest, or,
4 Tbsp burnt sugar syrup (above) or,
1 Tsp peppermint candy (dissolve several Altoids in a few Tbsp of water)
2 Tsp vanilla (this can be added to the egg whites just before adding the syrup

Chocolate contains oil, so must be added very carefully. Melt the chocolate and let it cool until it’s just runny. Fold the chocolate carefully into the finished icing using a rubber spatula. Try to avoid “stirring” or “mixing” it as it may deflate the icing. An alternative is to use dry powdered cocoa.

The variations are endless. Just make sure you aren’t adding anything with oil in it.

Enjoy!

]]> By: zesty http://zestycook.com/how-to-make-boiled-icing/#comment-17901 zesty Mon, 19 Mar 2012 10:44:30 +0000 http://zestycook.com/?p=379#comment-17901 Catherine, I am not sure if brown sugar alone would create a caramel frosting. I h ave never tried. But it sounds like it just might work. I will have to give it a try. Of if you do first, let me know. Catherine, I am not sure if brown sugar alone would create a caramel frosting. I h ave never tried. But it sounds like it just might work. I will have to give it a try. Of if you do first, let me know.

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